Remove the leaves off your cauli, and chop the head in four before placing in your food processor. Blend until the cauliflower turns into a rough couscous.
Mix all salad ingredients including the lemon zest in a bowl, lifting gently and folding so as not to crush the tomatoes.
Add dressing ingredients to a jar and shake until well combined, then pour over salad and mix lightly again.
Platter up, top with extra fresh herbs if you like and enjoy! This salad also tastes great the next day when the flavours have had a chance to mingle.
Notes
The tahini is optional, but it does give it a lovely creamy twist!