Roughly chop cauliflower florets and place them in a food processor; pulse until they reach a rice-like consistency. Transfer to a large bowl and add tomatoes, parsley, cilantro, mint, cucumbers, and almonds. Gently toss to combine.
In a small bowl, whisk together lemon juice, olive oil, and garlic. Season lightly with salt and pepper. Pour the dressing over tabbouleh and gently toss. Season to taste with more salt and pepper as needed. Serve over hummus.