This recipe from Ottolenghi, The Cookbook is simple, quick, and calls for oil and salt which I have eliminated. Instead, increase the amount of fresh herbs and tomatoes, and add a few extra squeezes of lemon with the juice of an orange. Toss with chopped dry-roasted hazelnuts, zest of an orange, fresh chives and minced garlic.
To dress the pulsed cauliflower, use the following ingredients:
Parsley, Mint, Red Onion, Juice of a Lemon, Cumin, Paprika, Cayenne Pepper, Minced Garlic.