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Mediterranean Cauliflower Salad

Yield: 4 people
Prep Time:
10 mins
Cook Time:
4 mins
Total Time:
14 mins
This Mediterranean Cauliflower Salad is loaded with fresh summer veggies and it's vegan, gluten-free and perfect for a low-carb diet. 
Print Recipe
3.37 from 33 votes


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


  1. Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.
  2. Place the cauliflower in a microwave-safe bowl and microwave for 3-4 minutes. The time will depend on the power of the microwave.
  3. Once cauliflower is cool enough to handle, transfer to a salad bowl.
  4. Add all the rest of the salad ingredients in the salad bowl.
  5. 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.
  6. Pour the dressing over the salad and toss well.
  7. Top with parsley. Enjoy!
Course: Salad
Cuisine: Mediterranean
Keyword: gluten-free, low-carb, paleo, Salad, spring, summer, vegan, vegetarian, whole30

Nutrition Information

Amount per serving (1/4) — Calories: 150, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1862mg, Potassium: 804mg, Carbohydrates: 14g, Fiber: 4g, Sugar: 6g, Protein: 4g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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