Recipe: Cauliflower Salad with a Mediterranean Twist

Cauliflower Salad with a Mediterranean Twist

  • 1 bag frozen cauliflower (12oz), thawed and “riced”, then well drained
  • 2 Roma tomatoes, diced fine
  • 1 small onion, diced fine (about 1/2 cup)
  • 1 large cucumber, peeled, seeded and diced fine
  • 1 handful flat-leaf or regular parsley, or cilantro if you like, rough chopped
  • 1/4 cup fresh mint, chopped (optional or use dried mint, about 1tsp, reconstituted)
  • Juice from 2-3 lemons – you want about 1/3 cup
  • 4T good extra virgin olive oil, a fruity and flavorful brand
  • 2T toasted pine nuts, pumpkin seeds or sunflower seeds (shelled)
  • salt and pepper to taste
  • black and/or green olives, sliced, about 1/3 cup

Very simple, just prep everything and toss in a large bowl with a tight fitting lid.

Shake vigorously to blend and refrigerate at least 2 hours, shaking occasionally.

This is better the next day, giving the flavors a chance to develop.

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