Mediterranean Cauliflower Salad
Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.
- Cook30 min
- Total30 min
- Serves4
- LevelIntermediate
Ingredients
- 1 small/medium For the Salad:
- 1 cup head cauliflower - cut off the florets
- 1 cup red onion - chopped
- 2 cups cucumber - chopped
- ¼ cup cherry tomatoes - cut in half
- ¼ cup black olives
- 2 ½ tbsps. Fresh parsley - chopped
- 1 tbsp. For the dressing:
- 1 olive oil
- freshly squeezed lemon juice
- salt and black pepper
- garlic clove - minced
Method
- Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.
- Place the cauliflower in a microwave-safe bowl and microwave for 3-4 minutes. The time will depend on the power of the microwave.
- Once cauliflower is cool enough to handle, transfer to a salad bowl.
- Add all the rest of the salad ingredients in the salad bowl.
- In a mason jar, pour the olive oil and freshly squeezed lemon juice. Add salt, pepper, garlic and whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning.
- Pour the dressing over the salad and toss well.
- Top with parsley. Enjoy!
