1. Place cauliflower florets in a food processor; pulse until it resembles rice.

2. Combine cauliflower, parsley, tomatoes, scallions, cucumbers, hemp and lemon zest in a large bowl; set aside.

3. Whisk together oil, juice, salt and pepper in a small bowl.

4. Add vinaigrette to cauliflower mixture; toss to combine. Serve immediately.

Yield: 8 (½-cup) servings

Chef’s Note: The tabbouleh is great all on its own as a light meal or would be a tasty side dish with grilled chicken or fish.