1 medium head of cauliflower
1/3 cup diced red onion
2 cups packed chopped parsley measured after chopping with leaves & stems
1/4 cup chopped mint leaves measured after chopping
1/4 cup chopped cilantro leaves measured after chopping
1 garlic clove minced or crushed
1 cup or about 3 plum tomatoes chopped, if using vine tomatoes make sure to drain some of the liquid
2-3 small Persian cucumbers diced into small pieces
1 red bell pepper diced into small pieces
3 tablespoons fresh lemon juice one large lemon
4 tablespoons extra virgin olive oil
1/2 teaspoon allspice
1/2 teaspoon baharat* optional
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
Add cauliflower florets to a food processor and pulse until desired size. A little smaller then 'packaged' cauli rice, but not quite cauli cous cous. You may need to do this in batches.
If you're going to cook your cauliflower (thyroid health!) steam or roast the cauliflower rice. See notes above. Let cool before mixing together.
Mix together the onions, parsley, mint, cilantro, garlic, tomatoes, cucumber, pepper, spices with the cauliflower. Toss to combine.
Drizzle the lemon juice and olive oil over the top and sprinkle over the salt and red pepper flakes. Toss again until mixed well and serve immediately. Store up to 2-3 days in an air tight container.