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.
In a large saucepan over medium heat, warm 1 tablespoon of the olive 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.
Transfer the onion and cauliflower mixture to a large salad bowl. Add the parsley, mint, cilantro, lemon juice, olive oil, salt, apricots, and walnuts. Toss well to combine and adjust the salt to taste. Serve at room temperature.