Adapted from affairsofliving.com
1 head cauliflower
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 tablespoons olive oil, divided
1 red bell pepper, diced small
1 large cucumber, peeled, seeded, diced small
6 green onions, thinly sliced on an angle
1 cup fresh flat leaf parsley, finely chopped
1 cup fresh mint, finely chopped
juice from 1 lemon
salt and pepper to taste
Wash cauliflower well and chop into 1 or 1 1/2 inch chunks. Place half the cauliflower in a food processor and pulse until you have small rice-sized pieces. Transfer to a bowl and repeat process with remaining cauliflower.
Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add garlic and sauté for 2 minutes, then add all of the cauliflower and stir to coat with oil and mix with garlic, and add cumin and coriander. Saute for about 10 minutes, or longer as needed, stirring often. Cook until cauliflower begins to brown and become fragrant, but is not totally mushy and soft. Remove from heat, and place in a bowl or shallow pan in the refrigerator to cool to room temperature, about 20-30 minutes.
While cauliflower cools, prepare remaining ingredients. Toss vegetables with cooled cauliflower and remaining olive oil in a large bowl. Season to taste with salt and pepper. Serve at room temperature for best flavor.