1 medium head cauliflower, cored and cut into florets
2 cups fresh Freeman Herbs Organic Italian Parsley leaves and tender stems
1 cup fresh Freeman Herbs Organic Cilantro leaves
1 tablespoon white wine vinegar or cider vinegar
3/4 cup finely chopped ripe tomatoes
1 cup finely chopped cucumber
1/4 teaspoon salt
1/4 teaspoon pepper
Place cauliflower florets in a food processor and pulse until the cauliflower resembles rice. Be cautious not to over-process; you want a rice-like texture.
Transfer the cauliflower "rice" to a large bowl.
In the same food processor, add parsley leaves and fresh cilantro leaves and pulse until everything is broken down into small bits. Transfer to the bowl with the cauliflower "rice"
Add the tomatoes, cucumber, vinegar, and salt and pepper to the bowl and toss the ingredients together until well combined.
Refrigerate the tabbouleh for 1 hour before serving to allow the flavors to blend.
Serve chilled and enjoy!