Mediterranean Cauliflower “Couscous” Salad - alive magazine

Ingredients

• 1 head cauliflower, roughly chopped
• 2 cups (500 mL) halved cherry tomatoes
• 1/2 cup (125 mL) roughly chopped flat-leaf parsley
• 1/3 cup (80 mL) roughly chopped fresh mint
• 2 green onions, thinly sliced
• 1/3 cup (80 mL) pitted, sliced kalamata olives
• 3 oz (85 g) feta cheese, diced
• 1/2 cup (125 mL) golden raisins
• 1/3 cup (80 mL) unsalted pistachios
• 1 Tbsp (15 mL) capers, drained (optional)
• 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
• Juice of 1/2 lemon
• 1 garlic clove, minced
• 1 Tbsp (15 mL) za’atar spice mix
• 1/4 tsp (1 mL) black pepper