Caitlin Bensel
Yield
Serves 4 (serving size: 1 cup)

Make this recipe even easier by picking up riced cauliflower from the store; you’ll usually find it in the freezer section and sometimes with the prepped produce. This is a great dish to make ahead of time; add the fresh herbs just before serving.

How to Make It

Grate 1 medium (1 1/2-lb.) head cauliflower into a large microwavable bowl. Stir in olive oil and 1/4 tsp. kosher salt. Cover with plastic wrap, and microwave 3 minutes. Spread on a baking sheet; let cool 10 minutes. Stir together finely chopped shallot and fresh lemon juice. Let stand 10 minutes; stir in tahini. Place cooled cauliflower in a large bowl; stir in tahini mixture, chopped fresh flat-leaf parsley, chopped dried cherries, chopped fresh mint, and 1/4 tsp. kosher salt. Sprinkle with chopped salted roasted pistachios.

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