• prep: 10 min
• cook: 20 min
• total: 30 min

servings:

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.

• 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

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