Mediterranean Cauliflower Salad
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!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
Transfer the finely chopped cauliflower into a larger bowl. Add the parsley, tomatoes, cucumbers, and onions. Give the salad a quick toss to combine.
- 3
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.
- 4
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!