Place cauliflower florets in food processor and pulse a few times, until they are in small uniform pieces a little larger than riced cauliflower. Toss with 1 tablespoon of olive oil (I used lemon/garlic infused oil from previous post) and season with salt and pepper. Roast cauliflower in a 425 degree F oven until golden brown and tender. About 20 minutes or so. Cool completely.
In a mixing bowl, add cooled cauliflower and the following ingredients: cucumber, roma tomato, red onion, parsley and mint.
In a small bowl, whisk together remaining ingredients to make dressing.
Add dressing to vegetable/herb blend and toss to coat.