If using frozen cauliflower, thaw under warm water and dry as thoroughly as possible.
Heat riced cauliflower in large skillet in olive oil and 1 tsp salt for five minutes or until crisp yet tender (al dente)
Spread cauliflower on rimmed baking sheet to cool
Mix lemon zest, lemon juice, tomatoes, cucumber, scallions, 1/2 tsp salt, parsley, mint and dill together in a medium bowl.
Add cooled cauliflower and stir.
Cover and let stand at room temperature for one hour, stirring often.
Serve with lemon wedges and additional olive oil if necessary.
