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: 1/2 medium head of cauliflower (about 1 pound), coarsely chopped,6 ounces cherry tomatoes, quartered,1/2 medium cucumber (about 8 1/2″ long), cut into 1/4″ pieces,2 cups (packed) flat-leaf parsley leaves with tender stems,1 garlic clove, coarsely chopped,1 teaspoon (or more) kosher salt, divided,3 tablespoons fresh lemon juice,1 teaspoon finely grated lemon zest,1 cup (packed) mint leaves,5 tablespoons extra-virgin olive oil, divided,1/4 teaspoon crushed red pepper flakes,2 scallions, white and pale-green parts only, sliced
Instructions: 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 Tbsp. oil and 1/4 tsp. 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, 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.Instructions: Cauliflower “rice” can be made 3 days ahead. Chill in a resealable container.