Delightfully refreshing side or lunch for spring and summer!
12-16 oz riced cauliflower (fresh or frozen), cooked
1/2 teaspoon sea salt plus more
1/4 cup fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English cucumber, de-seeded, cut into 1/4" pieces
1 pint cherry or grape tomatoes, halved
1 cup chopped parsley, or more to taste
1/2 cup chopped fresh mint, or more to taste
2 scallions, thinly sliced
Pinch cayenne pepper
Pinch cinnamon powder
Pinch coriander powder
After the cauliflower rice has been lightly cooked, allow to cool completely.
While cauliflower is cooling, whisk lemon juice and garlic in a small bowl. Gradually add in olive oil and season with salt and pepper.
Transfer cauliflower to a large bowl, and mix in cucumber, tomatoes, herbs, scallions and dressing. Toss to coat.
Season to taste with salt, pepper and spices.
Best when prepared one day ahead to allow flavors to marinate overnight. Store in refrigerator and serve chilled.