The observant reader will notice I have used a mixture of parsley types; normal parsley and also continental. I find the continental usually makes a better texture.
The cauliflower replaces the traditional couscous or bulgur wheat. The aim of par steaming and then dicing it is to try and generate a similar consistency and mouth feel.
It doesn't really matter how much garlic you use.. Experiment until the taste is how you like it :)
If you want to store your tabouli for longer, you can skip the next step and then make the lemon juice fresh when you plan to eat the tabouli (try to add the juice about an hour or so before eating).
I forgot to include this originally. I also forgot to get a picture. But here you want to add the olive oil to the lemon juice.