Ingredients
1 medium head cauliflower1/2 cup oil-packed sun-dried tomatoes12 pitted Greek olives2 cups fresh parsley leaves1 cup fresh cilantro leaves1 tablespoon white wine vinegar or cider vinegar1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Core and coarsely chop cauliflower. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess). Transfer to a large bowl. Add remaining ingredients to food processor; pulse until finely chopped. Add to cauliflower; toss to combine. Refrigerate 1 hour before serving to allow flavors to blend.
