4 cups riced cauliflower (about 1 medium cauliflower, grated)
1 large cucumber, diced
4 Roma tomatoes, seeded and diced
4 green onions, white and green parts thinly sliced (optional)
¼ cup packed mint leaves, minced (optional)
1 cup fresh parsley, minced
3 tablespoons olive oil
¼ cup fresh lemon juice (2-3 lemons)
1 clove garlic, finely minced
½ teaspoon salt
½ teaspoon black pepper
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add grated cauliflower and stir until cauliflower starts to release some of its moisture and is crisp-tender.
Remove cauliflower from heat and continue to stir for 2-3 minutes to help moisture evaporate. Spread onto large plate or baking sheet and set in freezer to cool while you make the dressing and chop the veggies.
Whisk all dressing ingredients in a bowl until well-combined.
When cauliflower is cool, place in a large bowl with cucumber, celery, tomatoes, onions, mint, and parsley.
Pour dressing over salad and stir to combine. Serve immediately or refrigerate for 30 minutes to allow flavors to combine.