Greek-style cauliflower rice salad
User Reviews
5
Greek-style cauliflower rice salad
Description
The recipe starts with pulsing cauliflower florets into grain-sized pieces resembling rice, which are then microwaved briefly with olive oil to soften while retaining some bite. Other ingredients include halved cherry tomatoes, roughly chopped arugula and parsley, thinly sliced green onions, and sliced olives which contribute color and layers of flavor.
The vinaigrette incorporates lemon juice, red wine vinegar, dried oregano, and olive oil, combining acidity and herbaceous notes that complement the creamy feta cheese chunks and the mild cauliflower base. Tossing all elements together distributes flavors evenly, creating a light yet satisfying salad.
This salad is ideal as a side dish or a light lunch, offering a fresh vegetable option with Mediterranean flavors and a varied texture profile from crispness to softness. It is also portable when packed into lunch boxes or for potluck events.
Ingredients
- ½ cauliflower medium
- 4 tablespoon olive oil divided
- ½ cup cherry tomato or grape tomatoes
- 1 cup arugula rocket, packed cup
- ¼ cup parsley relatively well packed
- 3 green onions
- ¼ cup olive sliced or whole then thickly sliced, pitted
- ½ cup feta cheese broken into chunks
- 1 tablespoon lemon juice
- ½ tablespoon red wine vinegar
- ½ teaspoon oregano dried
Instructions
- Remove the florets from the cauliflower, relatively close to the stem. Put them in a food processor and pulse until they are roughly the size of rice grains. Transfer to a microwaveable bowl or box and mix through 1tbsp of oil. Cook on high, covered, for 2 ½ minutes. Either transfer to a baking sheet or a cold bowl to allow to cool while you prepare the rest.
- Cut the tomatoes in half (or quarters if large). Roughly chop the arugula and parsley - you can do this in the food processor along with the roughly-chopped green onions. Thinly slice the green onions if not using the food processor.
- Mix together the cooled cauliflower rice, tomatoes, chopped arugula, parsley and green onions, and olives. Whisk together the remaining oil, lemon juice, vinegar and oregano and add it to the bowl along with the feta. Mix through and serve (or transfer to a box if taking for lunch/potluck).
Nutrition Information
Show DetailsNutrition Facts
Serving: 2or
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 33mg | 11% |
| Sodium | 703mg | 29% |
| Potassium | 312mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1455IU | 29% |
| Vitamin C | 39.2mg | 44% |
| Calcium | 239mg | 24% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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