Mediterranean Cauliflower Salad
This Mediterranean Cauliflower Salad is loaded with fresh summer veggies and it's vegan, gluten-free and perfect for a low-carb diet.
Servings 4 people
Calories 150kcal
Ingredients
For the salad
- 1 small/medium head cauliflower cut off the florets
- 1 cup red onion chopped
- 1 cup cucumber chopped
- 2 cups cherry tomatoes cut in half
- 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
- 1 garlic clove minced
Instructions
- 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!
Notes
- You can buy cauliflower rice if you prefer not to make it yourself.
- You can also just buy pre-cut florets to process instead.
- If you do not have a food processor, you can finely cut up the florets if you do not want to buy cauliflower rice.
- To store: I recommend not adding the dressing to the salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.
Nutrition
Serving: 1/4 | Calories: 150kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Sodium: 1862mg | Potassium: 804mg | Fiber: 4g | Sugar: 6g