• prep: 15 min
• cook: 5 min
• total: 20 min

servings:

• 1 medium head of cauliflower (about 1 pound), coarsely chopped
• 5 tablespoons extra-virgin olive oil, divided
• 1 teaspoon pepper
• 1 teaspoon (or more) kosher salt, divided
• 1/4 teaspoon cumin
• 1 cups (packed) flat-leaf parsley leaves with tender stems
• 1/2 cup dill 
• 1 cup (packed) mint leaves
• 2 scallions, white and pale-green parts only, sliced
• 2 garlic clove, coarsely chopped
• 1 teaspoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1/2 medium english cucumber (about 8 1/2" long), cut into 1/4" pieces
• 1 1/2 cups cherry tomatoes, quartered
• 1 cup apple cider vinegar
• 1 cup water
• 1/2 squeeze lemon
• salt/pepper
• 1/2 cup oregano
• 1/2 cup dill
• optional: tarragon, scallion, basil

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