- 3 cups white or yellow cauliflower, stems removed
- 4 tablespoons olive oil
- 1 lemon
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
- 8 ounces radishes
- 8 ounces cucumber
- salt, pepper, red chili flakes
- 1 cup crumbled feta cheese (if you like it!)
Quarter and thinly slice cucumber and radishes. (peel cucumber first if skin is tough). then finely chop parsley and mint. juice and zest lemon. toss all together in a large salad bowl.
In a food processor, pulse-chow the cauliflower florets until it resembles small-grain couscous. Do this in batches so that your processor is never more than half full as you don’t want to over-process into a puree.
If you don’t own a food processor, simply use a large cutting board and finely chop small batches of cauliflower into the desired texture, or a blender (extra careful about the puree).
Add cauliflower “couscous” to salad bowl and toss gently with remaining ingredients. salt and pepper to taste. OR add the cauliflower to a hot pan on the stove top and cook for 5-10 minutes, serve at room temperature.