1 cup parsley leaves with tender stems, packed ((finely chop after measuring))
¼ cup mint leaves, packed ((finely chop after measuring))
6 tablespoons fresh lemon juice ((or red wine vinegar))
½ English cucumber (seedless), diced into ¼-inch pieces
1 cup Compari tomatoes, diced**
Kosher salt ((to taste))
Categories
Salad
Side Dish
Cuisine
Meal Prep
Mediterranean
Paleo
Steps
Preheat oven to 350 degrees.
In a large bowl, mix cauliflower 'rice' with the 2 teaspoons toasted sesame oil until evenly coated.
Spread the cauliflower evenly on a rimmed baking sheet lined with parchment paper, and roast in the oven for 45 minutes to an hour. Using a fork, fluff and move around the cauliflower every 20 minutes to help it brown and dry out evenly. Remove the cauliflower from the oven, and let it cool.
While the cauliflower is roasting, add the olive oil, parsley, mint, lemon juice, cucumber, tomatoes and salt to the bowl, and mix well.
Gather the parchment paper together from the corners, and use it to transfer the cauliflower back into the bowl with the other ingredients. Mix well.
