cup chopped ripe tomato or 1 can (about 14 ounces) no-salt-added diced tomatoes, well drained
1/3
cup fresh lemon juice
1/4
teaspoon salt
1/2
teaspoon black pepper
Romaine lettuce
1. Cut large cauliflower florets into uniform pieces. Place cauliflower in food processor fitted with a metal blade and pulse to grate into uniform granules, about 1 minute.
2. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Add curry powder and cook until it sizzles slightly but does not burn. Add chopped cauliflower and stir fry using a spatula to separate and turn until cauliflower is cooked, about 10 minutes. Remove from heat and cool.
3. Meanwhile, rinse parsley and trim and discard large stems. Place parsley springs in a food processor fitted with a metal blade and pulse to chop, 10 to 20 seconds.
4. Combine reserved cooked cauliflower, parsley, onion, cucumber and tomato in a large bowl.
5. In a small bowl mix remaining 2 tablespoons olive oil, 1/3 cup lemon juice, salt and pepper. Pour over cauliflower mixture and toss with rubber spatula to mix well. Serve at room temperature or chilled on Romaine lettuce leaves.
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