This Greek Cauliflower Salad recipe is bursting with Mediterranean flavors and lots of fresh veggies. An easy make-ahead recipe perfect for meal prep or potlucks. It is also Low-Carb, and Gluten-Free!
It is perfect as a side dish or great for part of a healthy lunch. When you make this ahead, and let it sit for several hours, the flavors enhance over time!
STORAGE NOTES
This can be stored covered in an airtight container in the fridge for 3-4 days.
WHAT TO SERVE WITH IT
It’s great served as a side paired with a high-quality protein source like pasture-raised chicken breasts or grass-fed ground beef burgers!
You could also mix in chickpeas and hemp hearts for a vegetarian-based added protein.
Greek Cauliflower Salad
Ingredients
- ¼ cup Lemon Juice
- ½ tsp Oregano
- 1 Garlic clove (minced)
- to taste Salt and Pepper
- 1 Organic Tomato (medium, diced)
- ½ Organic Red Bell Pepper (medium, diced)
- ½ Organic Green Bell Pepper (medium, diced)
- ¼ cup Red Onion (diced)
- ¼ cup Pitted Kalamata Olives
- ¼ Head of Cauliflower
Instructions
- Combine the lemon juice, oregano, and garlic in a small bowl. Season with salt and pepper to taste.
- Add the tomato, red pepper, green pepper, onion, and olives to a mixing bowl.
- Place the cauliflower in a food processor and pulse until very finely chopped and a rice-like consistency is reached. Transfer to the mixing bowl with the vegetables.
- Add the dressing to the bowl with the vegetables and mix well to combine. Season the salad with additional salt and pepper if needed. Enjoy!
