Ingredients for Cauliflower "Rice" Tabbouleh

• 1/2 medium head of cauliflower (about 450g ), coarsely chopped

• 80ml 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 spring onions, 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 teaspoons crushed red pepper flakes

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

• 170g cherry tomatoes, quartered

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 tablespoon oil and 1/4 teaspoons 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, spring onions, garlic, lemon zest, lemon juice, 3/4 teaspoons 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.

Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.

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