- Zest lemon using a fine grater. Set aside.
- Squeeze lemons over a large bowl. Stir in oil and salt.
- Finely dice onion and add to bowl. Mix and set aside.
- Cut cauliflower into florets and place half in food processor. Pulse until the texture resembles couscous. Transfer cauliflower to bowl with onion and repeat with remaining cauliflower.
- Place herbs in food processor, pulse until finely chopped, and transfer to bowl.
- Cut tomatoes into quarters. Remove stem and core. Using your fingers, remove seeds and dice tomatoes. Place in bowl.
- Rinse and drain chickpeas. Add to bowl and mix.
- Divide yogurt onto 6 plates. Using the back of a spoon, spread it on one side of the plate.
- Place tabbouleh on the other side of the plate. Garnish with lemon zest, a drizzle of olive oil and crushed pepper. Serve with mini pitas.
Keeps in the refrigerator for up to 4 days. Do not freeze.