Mediterranean Cauliflower Salad Recipes

MEDITERRANEAN CAULIFLOWER SALAD

Mediterranean Cauliflower Salad image

Simple and bright cauliflower salad, prepared Mediterranean-style with chopped veggies, garlic, and a zippy dressing of fresh lemon juice and extra virgin olive oil. This is a great way to gluten free tabouli!

Provided by Suzy Karadsheh

Categories Salad

Time 20m

Number Of Ingredients 9

Ingredients

1 head raw cauliflower (cut into florets)
1 whole bunch parsley (stems partially removed)
3 to 4 Roma tomatoes (very small diced or chopped)
1 English cucumber (hot house cucumber, chopped)
1/2 red onion (finely chopped)
1 to 2 garlic cloves (minced)
Kosher salt and pepper
Juice of 2 lemons
Extra virgin olive oil

Steps:

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!

Nutrition Facts : Calories 31.1 kcal, Sugar 2.9 g, Sodium 23.9 mg, Fat 0.3 g, SaturatedFat 0.1 g, Carbohydrate 6.6 g, Fiber 2 g, Protein 1.9 g, ServingSize 1 serving

MEDITERRANEAN CAULIFLOWER SALAD

Mediterranean Cauliflower Salad image

Make and share this Mediterranean Cauliflower Salad recipe from Food.com.

Provided by Mercy

Categories Cauliflower

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 head cauliflower, cut into florets
1/4 cup red bell pepper, chopped
2 tablespoons fresh parsley, chopped
1/4 cup Greek olive
1 tablespoon capers
1 tablespoon wine vinegar
3 tablespoons olive oil
1/2 teaspoon dried oregano
salt and pepper, to taste

Steps:

Steam cauliflower florets until just tender.
Refresh under cold water to stop the cooking process.
In a bowl, combine cauliflower, pepper, parsley, olives and capers, toss lightly.
Whisk together the vinegar, oil and oregano and pour over vegetables.
Marinate in the refrigerator for two hours or even overnight.
Serve cold.

Nutrition Facts : Calories 139.1, Fat 11.2, SaturatedFat 1.6, Sodium 181.6, Carbohydrate 9, Fiber 4.2, Sugar 3.9, Protein 3.1

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