Tricolore Cauliflower Tabbouleh | Garden Of Eydie

Ingredients

• 3 ounces each: purple cauliflower, orange cauliflower & white cauliflower stem and leaves removed and cut into small pieces
• juice of 2 lemons , or more to taste, divided
• 2 small garlic cloves, minced
• 1 cup finely chopped flat leaf parsley
• ½ cup roughly chopped mint
• 1 pound tomatoes (about 3 plum tomatoes), finely diced
• 1 Persian cucumber, sliced lengthwise into quarters, then sliced to ¼ inch thick
• 4 scallions , sliced, white and light green parts only
• freshly ground black pepper to taste
• salt , tiny little bit at the end (optional)
• 2 heads Radicchio di Treviso or Romaine leaves for serving