In a food processor, pulse the green onion/scallion and shallot until finely chopped and remove and place in a medium bowl.

Next add the 1 bunch of rinsed and dried parley and pulse until finely chopped and add in a bowl with the onions.

In a fine mesh colander add the cauliflower and gently press down with a spatula to drain out excess water. (if you don't have one then in a big paper towel, squeeze out any excess water form the riced cauliflower). Then add in the bowl with everything else.

Add the quartered tomatoes, half of lemon juice (add more if needed depending on your preference), olive oil, salt and pepper and stir. Store in fridge covered until ready to devour.