• 1 head of cauliflower, about 1.5 lbs, cut into small, evenly-sized florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground pepper
  • 1 large bunch of parsley, stems removed
  • 1 bunch of mint, stems removed
  • 6 scallions, white and green parts, sliced thinly
  • 6 sun-dried tomatoes (or 1 cup halved cherry tomatoes)
  • 3 tablespoons lemon juice (1 lemon)
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon ground pepper
  • optional additions: 1/2 cup chopped walnuts, 1/2 cup crumbled feta

Preheat the oven to 425º F and line a baking sheet with parchment paper.

Place the cauliflower florets in a large mixing bowl. Drizzle with the olive oil and toss with the cumin, salt, and pepper. Spread out on the baking sheet. Roast for 30 minutes or until lightly charred, stirring every 10 minutes to ensure even cooking. Set aside to cool.

Reconstitute the sun-dried tomatoes by soaking in boiling water for 10 minutes. Drain, chop finely and set aside (or you can use sun-dried tomatoes in oil and skip the soaking).

Pulse the parsley and mint in a food processor until finely chopped and place in a large salad bowl. Pulse the cauliflower until roughly minced (will look like couscous) and place in the same bowl.

Add the scallions, tomatoes, lemon juice, olive oil, salt, and pepper. Toss until combined. Taste and add more salt if needed. For a heartier variation add walnuts and feta.

Cover and chill in the fridge until ready to serve.