Place cauliflower florets in a food processor and pulse a few times, until broken down into couscous-sized granules. You can pulse 1-2 more times for finer texture. Transfer to a bowl.

Add olives, capers, garlic, olive oil, lemon juice, thyme, parsley, salt and black pepper. Pulse 8-9 times until combined and chopped small pieces. Pulse a few more times if you'd like to make olives into a paste.

Add olive mixture to the cauliflower. Stir to combine, add more salt and olive oil of needed. I prefer to use less oil and have the cauliflower and olives finely grated, so they stick together, but don't make the crackers too oily.

Serve with RITZ crackers.

Optional: You can cook grated cauliflower in the oven at 400 F for 8-10 minutes, stirring every 2 minutes to rehydrate it. Then cool completely, before combining with the rest of the ingredients. You can also use s raw in the recipe. I used it raw.