½ head cauliflower
1 pint grape tomatoes, quartered
½ large English cucumber, seeded and diced (about 2 cups)
1/2 cup diced red onion
2 cups chopped fresh parsley leaves
1/3 cup chopped fresh mint leaves
¼ cup olive oil
¼ cup lemon juice
¾ teaspoon finely grated lemon zest
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Cut the half-head of cauliflower into two or three large pieces, each with some stem attached. Holding each piece by the stem, grate the top part of the cauliflower on the large holes of a box grater to form rice-like pieces, until you have about 3 cups Alternatively, you can cut the half cauliflower into florets, roving as much of the stem as possible and grate the florets in the food processor using the grater attachment. Save the stems and any remaining cauliflower for another use.
In a large bowl toss together the grated cauliflower, tomatoes, cucumber, onion, parsley and mint leaves.
In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the cauliflower mixture and toss well to combine. Cover tightly and place in the refrigerator for at least 1 hour and up to 3 days.