Cook the Cauliflower

Start by removing the leaves and stems from the cauliflower head. Use a sharp knife to cut the cauliflower into small, bite-sized florets. Bring a large pot of salted water to a boil.

Add the cauliflower florets and cook for 5-8 minutes or until tender when pierced with a fork, yet still has some resistance. Do not overcook the cauliflower, you want it to still have a slight crunch. Drain the cauliflower and place it aside.

Make the Marinade

Add the lemon juice, oregano, mint, sumac, granulated garlic, salt, and pepper to a mixing bowl. Whisk all ingredients together. Slowly add Extra virgin olive oil while whisking until a smooth dressing forms. Add the green onion and stir to combine.

Marinate the Cauliflower

Add the cooked cauliflower to a bowl or ziplock bag along with the marinade. Toss the florets until coated in the seasoning. Place the covered cauliflower in the refrigerator for 60 minutes or up to 24 hours to marinate.

Combine the Salad

Remove the marinated cauliflower from the refrigerator. Add the bell pepper, cabbage, cucumber, and fresh chopped parsley. Toss to combine ingredients. Taste to adjust the seasonings, adding a pinch more salt, if needed. Serve Chilled.