2 small heads cauliflower, broken into florets, tough cores discarded (about 8 cups florets)
3 tablespoons extra-virgin olive oil
1 bunch scallions, chopped, white and green parts separated
Kosher salt and freshly ground black pepper
1/4 cup sliced or slivered almonds
1/4 cup chopped fresh Italian parsley
To get nice, even-sized cauliflower "crumbs" with no lumps, fill the food processor no more than half full with florets. Depending on the size of your food processor, you may need to pulse the florets in up to 5 batches.