- 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
- 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.
- 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.
Living Out Loud 