Description
This Mediterranean Cauliflower Salad is a fresh and healthy dish featuring riced cauliflower combined with crisp vegetables, olives, and a tangy lemon garlic dressing. Quick to prepare and perfect for a light lunch or side, it offers vibrant flavors and a satisfying crunch without any cooking beyond microwaving the cauliflower rice.
Ingredients
Scale
For the Salad
- 1 small/medium head cauliflower, cut into florets
- 1 cup red onion, chopped
- 1 cup cucumber, chopped
- 2 cups cherry tomatoes, halved
- ¼ cup black olives
- ¼ cup fresh parsley, chopped
For the Dressing
- 2 ½ tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- Salt and black pepper, to taste
- 1 garlic clove, minced
Instructions
- Rice the Cauliflower: Pulse the cauliflower florets in a food processor for about 25-30 seconds until the texture resembles rice grains.
- Microwave the Cauliflower: Place the riced cauliflower in a microwave-safe bowl and microwave for 3-4 minutes, adjusting time based on your microwave’s power, until slightly cooked but still firm. Let it cool enough to handle.
- Combine Salad Ingredients: Transfer the cooled cauliflower rice into a large salad bowl. Add the chopped red onion, cucumber, cherry tomatoes, black olives, and parsley into the bowl.
- Prepare the Dressing: In a mason jar or small bowl, add olive oil, freshly squeezed lemon juice, minced garlic, salt, and black pepper. Whisk or shake vigorously to emulsify the dressing, adjusting seasoning to taste.
- Toss the Salad: Pour the dressing over the salad and toss well to coat all ingredients evenly.
- Serve: Garnish with extra chopped parsley if desired and enjoy immediately for the freshest taste.
Notes
- You can buy pre-made cauliflower rice to save time if preferred.
- Pre-cut cauliflower florets can also be used to make the rice texture in a food processor.
- If you don’t have a food processor, finely chop the cauliflower florets by hand to mimic rice.
- For storage, keep the dressing separate and add just before serving to prevent the salad from becoming soggy. Stored this way, the salad lasts up to 4 days in the refrigerator.
