CAULIFLOWER "RICE" TABBOULEH

Cauliflower

Provided by Katherine Sacks

Yield 5 cups

Number Of Ingredients 12

1/2 medium head of cauliflower (about 1 pound), coarsely chopped
5 tablespoons extra-virgin olive oil, divided
1 teaspoon (or more) kosher salt, divided
2 cups (packed) flat-leaf parsley leaves with tender stems
1 cup (packed) mint leaves
2 scallions, white and pale-green parts only, sliced
1 garlic clove, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons 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

Steps:

Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. 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.
Do Ahead
Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.