Instructions:
- Prepare the Cauliflower: Cut the cauliflower into florets and pulse in a food processor until finely ground, resembling a couscous-like texture. Transfer to a large bowl.
- Chop the Herbs & Aromatics: Add parsley, mint, garlic, and scallions to the food processor. Pulse until finely chopped, then mix with the cauliflower.
- Combine Ingredients: Stir in the chopped tomatoes and cucumber.
- Season & Dress: Add salt, lemon juice, and olive oil. Toss well to combine.
- Let It Rest: Allow to sit for 10–15 minutes before serving to let the flavours meld.
Ingredients:
• 1 head cauliflower (yields about 3 cups cauliflower couscous)
• 4 cups parsley leaves and tender stems
• 1½ cups mint leaves
• ½ cup chopped scallions
• 2 cloves garlic
• ¾ cup finely chopped tomatoes
• 1 cup finely chopped cucumber
• ½ teaspoon salt
• 3 tablespoons lemon juice
• ⅓ cup extra virgin olive oil
