Crispy rice salad! No voiceover this time because the sounds are just so satisfying. Cook a bag of Kaizen rice per package instructions. For regular rice, cook 2 cups and mix with 2 tbsp zaatar or Italian seasoning. In a bowl, mix the cooked rice with 1/4 cup avocado oil. Spread rice on a parchment-lined baking sheet. Bake at 425°F for 25 minutes, stir, then bake for another 5-10 minutes. Let cool. For the salad, process 1/3 cauliflower into “snowflakes.” Add 5 sliced Persian cucumbers, chopped parsley, mint, 1/2 diced onion, and 1/2 cup halved tomatoes. Top with 2 oz feta, zest of 1 lemon, 3-4 tbsp olive oil, juice of 1 lemon, salt, pepper, and 1 tsp Aleppo pepper. Toss with cooled crispy rice and enjoy!