Tabbouleh salad is typically made with chopped parsley, tomatoes and bulgar wheat but Molly Yeh reimagines the Lebanese mezze dish with riced cauliflower, fresh herbs, cucumber, red onion and radishes.
Put the riced cauliflower in a medium microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes. Let cool, then drain.
Mix the cauliflower with the cilantro, mint, parsley, olive oil, crushed red pepper, scallions, cucumbers, radishes, lemon juice and onions in a large bowl; season with salt and pepper.