Mediterranean Cauliflower Rice Salad
The humble cauliflower has a multitude of ways to be served, and when you’re looking for a low carb, vegan salad that goes a long way, this salad if worth all the chopping. It’s perfectly balanced with so many Mediterranean flavours, it’s super fresh, flavourful and light.
Ingredients
- 1 whole cauliflower, made into rice (discards the stalks and leaves)
- 200 g baby cucumber, chopped
- 4 salad tomatoes, deseeded and chopped
- 15 10 green queen pitted olives, sliced
- 10 baby cornichons, finely chopped
- 1/4 red onion, finely chopped
- 1/4 lemon juice
- 3-4 tbsp olive oil
- Herbamare
- 1 handful of either parsley or coriander, chopped
- sea salt
- cracked black pepper
Serving suggestion
- 25 g toasted pine nuts
- parsley or coriander
Instructions
- In a food processor finely chop the cauliflower florets until they resemble rice texture, do not over process the machine too high, as you don’t want the cauliflower going to a mush (alternatively you can do this process by hand with a serrated kitchen knife).
- In a large mixing bowl add the chopped cucumber, tomatoes, red onion, olives, cornichons and season with sea salt and cracked black pepper (if you have herbamare, you can also sprinkle in some). Add the lemon juice and 3 tbsp. olive oil, then stir until fully coated.
- Fold the cauliflower rice and parsley or coriander, once all the cauliflower is blended into the salad, check for seasonings.
- Serve on a serving platter or bowl, scatter some herbs of your choice together with the toasted pine nuts and drizzle with olive oil.
- Enjoy!
- If you make this recipe, I’d LOVE to see how you get on so please either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag@myrelationshipwithfood
Notes
LISA’S TIP – This recipe tastes great on its own for a quick lunch but to make it more substantial I love serving it with my choice of protein, whether that be poultry, fish or meat. This salad is perfect for anyone who is vegan, gluten-free and perfect for a low carb diet, plus it keeps fresh for a few days. If I am not serving this salad to a vegan guest, I also love to scatter the top of the salad with either feta cheese or pan -fried halloumi and a drizzle of balsamic glaze.
