Cauliflower Tabbouleh - Adrienne

1/2 head cauliflower - about 1 lb

5 Tbsp olive oil

1 tsp kosher salt

2 C (packed) flat-leaf parsley with tender stems

1 C (packed) mint leaves

2 scallions, white and pale green parts only, sliced

1 garlic clove, coarsely chopped

1 tsp finely grated lemon zest

3 Tbsp lemon juice

1/4 tsp crushed red pepper flakes

1/2 med cucumber, about 8 1/2” long, cut into 1/4” pieces

6 ozs cherry or plum  tomatoes, quartered 

With the coarse grater disc on a food processor grate the cauliflower (or use the largest holes ina box grater) into a rice-like consistency. Transfer to a microwave safe bowl and toss with 1 Tbsp olive oil and 1/4 tsp kosher salt. Cover and microwave on high for 3 minutes. Remove cover, spread cauliflower rice on a rimmed baking sheet and let cool. 

Clean food processor and, using the chopping blade,pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp salt and remaining 1/4 C oil until herbs are coarsely chopped. Transfer to a bowl and add the red pepper flakes. Add cauliflower, cucumber and tomatoes and gently toss to coat. Season with additional salt if necessary. 

Cauliflower rice can be made up to 3 days ahead and chilled.