Farro + Cauliflower Tabbouleh

Ingredients

• 1/2 medium head of cauliflower, coarsely grated
• 6 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons salt
• 1 1/2 cups cooked Flourist Farro
• 2 cups flat-leaf parsley leaves with tender stems
• 1 cup torn mint leaves
• 3 scallions, sliced
• 1 garlic clove, coarsely chopped (optional)
• 1 teaspoon finely grated lemon zest
• 4-5 tablespoons fresh lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/2 long english cucumber cut into 1/4 inch pieces
• 1 pint sweet cherry or grape tomatoes, quartered