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Cauliflower "Rice" Tabbouleh

['1/2 medium head of cauliflower (about 1 pound), coarsely chopped', '5 tablespoons extra-virgin olive oil, divided', '1 teaspoon (or more) kosher salt, divided', '2 cups (packed) flat-leaf parsley leaves with tender stems', '1 cup (packed) mint leaves', '2 scallions, white and pale-green parts only, sliced', '1 garlic clove, coarsely chopped', '1 teaspoon finely grated lemon zest', '3 tablespoons fresh lemon juice', '1/4 teaspoon crushed red pepper flakes', '1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces', '6 ounces cherry tomatoes', 'quartered']

Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.

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