Cauliflower “Rice” Tabbouleh

  • 1 Pound Riced Cauliflower
  • 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
  1. Place Cauliflower into 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. Remove from cover from bowl and Spread cauliflower “rice” on a rimmed baking sheet, and let cool.
  2. chop by hand, Food processor or Blender 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.

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