Cut cauliflower into little florets and add to the bowl of your food processor. Process on pulse until cauliflower has texture of large grains of cracked wheat. Transfer to a large mixing bowl.
Add your almonds to the food processor and again, process until grainy in texture. Add to cauliflower.
Chop your mint, parsley, green onions and tomatoes very, very finely. Add that to the cauliflower and toss to combine.
In a separate bowl, add garlic, lemon juice, sumac, za’atar, salt and pepper and give this a good whisk. Pour over reserved salad and toss gently to combine.
If you can, let your tabouleh sit in the refrigerator for a couple of hours to allow the flavors to fully develop (but there’s no need to, really… you CAN have it right away if you want!)