Cauliflower 'Couscous' With Herbs (Serves 4)

A quick side dish gets even quicker when you can pick up the cauliflower already broken down to a couscous consistency - typically found these days in the refrigerated or frozen produce section. The dressing components go right into the salad. 

1/2 medium head of cauliflower, separated into florets 
1 medium red bell pepper, halved, seeded and finely chopped
1 medium cucumber, peeled, halved lengthwise, seeds scooped out and cucumber finely chopped
3/4 cup fresh herbs, such as basil, cilantro, fennel fronds, mint, parsley or tarragon, or a combination thereof)
3 scallions, white and light-green parts, finely chopped
1 tablespoon mirin
1 tablespoon fresh lemon juice, or more as needed
1 teaspoon ground coriander
1/2 teaspoon salt OR 1 teaspoon kosher salt, or more as needed
3 tablespoons extra-virgin olive oil
1/3 cup roasted, salted sunflower seeds

Place the cauliflower florets in a food processor; pulse for six or eight 1-second pulses, until they are fine-textured and look like couscous. Transfer to a mixing bowl.
Add the bell pepper, cucumber, herbs, scallions, mirin, lemon juice, coriander and the salt, stirring to incorporate. Add the oil and stir until everything is well seasoned; taste to make sure, and adjust as needed.
Stir in most of the sunflower seeds. Serve with the remaining sunflower seeds sprinkled over the top.

The Washington Post