1. In large skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower and garlic; cook 5 minutes until tender, stirring occasionally. Remove from heat; let cool.

2. In large bowl, whisk lemon juice, ½ teaspoon salt and ¼ teaspoon pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Add tomatoes, cucumber, parsley, green onion and cauliflower; cover and refrigerate at least 30 minutes or up to 4 hours before serving. Makes about 3 cups.

• Per serving (¾ cup):
• 10 g (1g Saturated) Fat
• 0 mg Cholesterol
• 155 mg Sodium
• 4 g Carbohydrates
• 1 g Fiber
• 2 g Sugars
• 0 g Added Sugars
• 1 g Protein