Cauliflower Tabbouleh

another cauliflower recipe...

•        1 head (medium) uncooked cauliflower, cut into florets (about 6 heaping cups florets)   
•  2 1/2 cups fresh parsley, leaves only, or more to taste   
•  1/2 cup mint leaves, or more to taste   
•        2 large fresh tomatoes, diced   
•        1 small uncooked red onion, finely chopped   
•  3 Tbsp fresh lemon juice, or more to taste   
•  1 Tbsp olive oil   
•  1/2 tsp table salt, or more to taste   
•  1/4 tsp black pepper, or more to taste   

Instructions

• Place half of cauliflower in a food processor; pulse until it resembles grains of couscous and then transfer to a large bowl. Repeat with remaining cauliflower.
  
• Place parsley and mint leaves in food processor; pulse until finely chopped (careful not to overprocess it) and transfer to bowl.
  
• Add tomato, onion, lemon juice, oil, salt and pepper to bowl; stir and set aside at least 30 minutes for flavors to blend.
  
• Serving size: 1 cup (2 points +)