1. To make the cauliflower rice, put the cauliflower florets in a food processor fitted with the S blade and pulse until it has the consistency of couscous. Set aside.

2. In a large saucepan over medium heat, warm 1 teaspoon of the coconut oil, add the onion, and sauté for about 5 minutes until soft and translucent. Add the cauliflower rice, and stir for about 2 minutes until warmed.

3. Transfer the onion and cauliflower mixture to a large salad bowl. Add the parsley, mint, cilantro, lemon juice, extra virgin olive oil, Himalayan sea salt, shaved apple, and almonds. Toss well to combine and adjust the Himalayan sea salt to taste. Serve at room temperature.