This a wonderful lo-carb substitute for bulgur tabbouleh. Since this is my own recipe I cannot claim that it is gluten-free; however, my ingredients are comparable to commercial recipes that are labeled gluten-free.

• 2 small heads Cauliflower, riced or grated. You can buy already riced cauliflower but if you are thrifty like me you can grate the florets on a box grater
• ½ lb Tomatoes, small dice
• ½ large Cucumber, grated
• ½  cup Oil, I use extra light Olive Oil
• ½ cup Lemon or Lime Juice
• 1 bunch of Green Onions or 3 Leeks, sliced fine
• ½ bunch of Italian Parsley, chopped fine
• 1 Tbsp Garlic Powder
• 1 Tbsp Seasoned Salt, Aldi’s has a seasoned salt without MSG
• 1 Tsp Kosher or Sea Salt
• 1 Tsp Black Pepper

Mix all ingredients and chill for 2 hours before serving.