Ingredients
1 small head cauliflower
2 cups parsley leaves – stems removed
1 1/2 cups mint leaves
1/2 cup chopped green onions
2 cloves garlic
1 tsp cumin
3/4 cup finely chopped ripe tomatoes
1 cup finely chopped cucumber
1/2 tsp salt
1/2 tsp pepper
4 tbsp lemon juice
1/3 cup extra virgin olive oil
A handful of pomegranate seeds
1/2 cup feta cheese
2 tbsp top-quality olive oil

Instructions
Cut the small head of cauliflower into florets and pulse in a food processor they are broken down into a small crumb-like consistency. Smaller than cauliflower rice.

Place in a large bowl

Add the parsley, mint, garlic, cumin, and green onions to the food processor, don’t worry about cleaning, and pulse until into small pieces. Add to the bowl with the cauliflower and toss well.

Add the chopped tomatoes and cucumber to the bowl. Season with salt and pepper and add the lemon juice and extra virgin olive oil. Toss well again.

Leave the salad to sit for at least 30 minutes before serving.

Top with pomegranate seeds, feta cheese, and drizzle with high-quality Olive Oil such as Oro del Desierto from Spain.