In a food processor fitted with the largest shredding disk, feed the florets through the tube until all the florets have been shredded. Transfer to the mixing bowl. Add the parsley, mint, tomatoes, raisins, and black pepper, and toss to combine. Add the pine nuts and toss to combine. Cover and refrigerate for at least 1 hour or up to overnight before serving. Refrigerate, covered, for up to 2 days.