Cauliflower "Rice" Tabbouleh

Name: Cauliflower "Rice" Tabbouleh
Yield: 5
Ingredients: 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

Cauliflower "Rice" Tabbouleh was pinched from <a href="http://www.epicurious.com/recipes/food/views/cauliflower-rice-tabbouleh" target="_blank">www.epicurious.com.</a>

"This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix it with leafy greens for a healthy salad...."

INGREDIENTS

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1/2 medium head of cauliflower (about 1 pound), coarsely chopped

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5 tablespoons extra-virgin olive oil, divided

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1 teaspoon (or more) kosher salt, divided

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2 cups (packed) flat-leaf parsley leaves with tender stems

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1 cup (packed) mint leaves

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2 scallions, white and pale-green parts only, sliced

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1 garlic clove, coarsely chopped

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1 teaspoon finely grated lemon zest

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3 tablespoons fresh lemon juice

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1/4 teaspoon crushed red pepper flakes

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1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces

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6 ounces cherry tomatoes, quartered

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