Cauliflower "Rice" Tabbouleh

Makes approximately 5 cups.

Ingredients:

• 1/2 medium head of cauliflower (about 1 pound), coarsely chopped
• 5 T extra-virgin olive oil, divided
• 1 teaspoon (or more) kosher salt, divided
• 2 C (packed) flat-leaf parsley leaves with tender stems
• 1 C (packed) mint leaves
• 2 scallions, white and pale-green parts only, sliced
• 1 garlic clove, coarsely chopped
• 1 teaspoon finely grated lemon zest
• 3 T fresh lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/2 medium cucumber (about 8 1/2” long), cut into 1/4” pieces
• 6 ounces cherry tomatoes, quartered

1. Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture.
2. Transfer to large, microwave-safe bowl and toss with 1 Tp. oil and 1/4 t salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower “rice” on rimmed baking sheet - let cool.
3. Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 t. salt, and remaining 1/4 cup oil until herbs are coarsely chopped.
4. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary. Cauliflower “rice” can be made 3 days ahead. Chill in a resealable container.