I love the way that Middle Eastern food uses mint in savory dishes. One of my favorite Middle Eastern salads is tabouli. I adore tabouli! When I stopped eating wheat and could no longer make tabouli with the traditional bulgar, I started using quinoa and millet instead, which works like a charm. Right now I'm on a grain break, so my standard gluten-free tabouli isn't really in the cards. Desperate to satisfy my tabouli cravings, I was trying to come up with ways to make a decent grain-free tabouli salad. I have seen recipes for tabouli made with finely chopped nuts or seeds, but the thought of eating that much nut or seed in one sitting along with other foods is a little overwhelming to my digestion. Then it came to me - cauliflower "rice" is so delicious, why not use it as a stand-in for bulgar in tabouli?