Mediterranean Cauliflower Salad
User Reviews
4.9
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Prep Time
20 mins
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Total Time
20 mins
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Servings
8 up to
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Calories
311 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Cauliflower Salad
Description
This salad begins by pulsing raw cauliflower florets in a food processor until they resemble rice, providing a light and slightly crisp base. The cauliflower is then combined with fresh parsley, finely diced Roma tomatoes, chopped English cucumber, and finely chopped red onion, contributing a variety of textures and freshness.
Minced garlic is added for bite, while kosher salt and black pepper balance the flavors. The salad is dressed generously with fresh lemon juice and extra virgin olive oil, which together provide a bright and fruity finish. Tossing the salad allows the cauliflower to soften slightly while absorbing the citrusy dressing.
This dish works well as a light side or part of a Mediterranean-style meal. It can be served immediately or chilled to deepen flavors. The recipe notes that if preferred, cauliflower can be chopped into very small florets by hand rather than processed, which still absorbs dressing nicely.
Leftovers can be stored in a tightly sealed container in the refrigerator for up to three days, maintaining freshness with the lemon and olive oil dressing.
Ingredients
- 1 cauliflower cut into florets, head, raw
- 1 parsley stems partially removed, whole bunch
- 3 to 4 Roma tomato very small diced or chopped
- 1 English cucumber hot house cucumber, chopped
- 1/2 red onion finely chopped
- 1 to 2 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- lemon juice of 2
- extra virgin olive oil
Instructions
- Place the cauliflower florets in the bowl of a food processor fitted with a blade. Pulse a few times until the cauliflower turns rice-like in texture.
- Transfer the finely chopped cauliflower into a larger bowl. Add the parsley, tomatoes, cucumbers, and onions. Give the salad a quick toss to combine.
- Now, add the minced garlic and season with salt and pepper. Finish with fresh lemon juice and a good drizzle of extra virgin olive oil (about 2 tbsp). Give the salad one more good toss to combine.
- For best results, set the cauliflower salad aside for a few minutes before serving to allow the cauliflower to soften and absorb some of the dressing. You can also cover and chill for later. Enjoy!
Notes
- Cauliflower can be chopped very finely by hand instead of using a food processor.
- Store leftovers in a sealed container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8up to
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 31.1kcal | 2% |
| Carbohydrates | 6.6g | 2% |
| Protein | 1.9g | 4% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 23.9mg | 1% |
| Potassium | 337.4mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2.9g | 6% |
| Vitamin A | 243.7IU | 5% |
| Vitamin C | 39.7mg | 44% |
| Calcium | 26.6mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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