1/2 medium head of cauliflower (about 1 pound), coarsely chopped
5 tablespoons extra virgin olive oil
1 teaspoon (or more) salt
2 cups (packed) flatleaf parsley leaves with tender stems
1 cup (packed) mint leaves
2 scallions, white and palegreen parts only, sliced
A few chopped salad leaves
1 garlic clove, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
6 ounces cherry tomatoes, quartered
Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until ricelike in texture. Transfer to a large, microwavesafe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped (or finely chop with a knife). Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.
This is a lot like middle eastern Tabbouleh but instead of bulgur I use cauliflower.