Here’s another great summer and early fall side bursting with flavor, featuring some of the best fresh produce (late summer tomatoes and cucumbers), and as an added bonus this dish is best served chilled (it still scorching hot here in North Texas these days).
And while it’s a piece of cake to make riced cauliflower at home (hello box grater or food processor), of late given a crazy August schedule we’ve taken to using the organic pre-riced cauliflower available via Costco. It’s been consistent, affordable, delicious – and time-saving.
It is of course critical that you use the freshest herbs and vegetables that you can get your hands on for this one, and we think it’s unquestionably better with a handful of toasted/roasted pine nuts and a handful of a good crumbled feta thrown in at the last minute before serving.
1 medium head cauliflower OR
1 pound bag of pre-riced cauliflower
5 tbsp good EVOO, divided
1 tsp good salt (+ more to taste), divided
2 cups flat leaf parsley (included tender stems)
1 cup mint leaves
3 tbsp fresh lemon juice
3-4 green onions, pale-green and white parts only
1-2 garlic cloves, minced
2 tsp grated fresh lemon zest
1/4 to 1 tsp crushed red pepper flakes
1/2 medium cucumber (or more), peeled, cut into 1/4-inch dice
6-8 ounces cherry tomatoes, quartered
Optional
1/4 to 1/2 cup crumbled feta
1/4 cup toasted pine nuts
1/4 cup nicoise or kalamata olives, chopped
If using fresh cauliflower, grate it using the largest holes on a box grater, then microwave or sauté with 1 tbsp of oil and 1/2 tsp of salt until just tender (3 minutes or so). Spread to cool on a large platter or baking sheet.
Coarsely chop the parsley, mint, green onions, and lemon zest (food processor or by hand if your knife skills are sharp), then combine in a bowl with the lemon juice, the remaining 1/4 cup EVOO, and the remaining salt.
Now stir in the cauliflower rice until well mixed, then gently fold in the cucumber, tomatoes, feta, nuts, and olives if using. Adjust for salt, and go to it.
Enjoy.
