Ingredients
For the Salad
- 1 small/medium head cauliflower, cut into florets
- 1 cup red onion, chopped
- 1 cup cucumber, chopped
- 2 cups cherry tomatoes, halved
- ¼ cup black olives
- ¼ cup fresh parsley, chopped
For the Dressing
- 2 ½ tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- Salt and black pepper, to taste
- 1 garlic clove, minced
Instructions
- Rice the Cauliflower: Pulse the cauliflower florets in a food processor for about 25-30 seconds until they reach a rice-like consistency.
- Cook the Cauliflower: Transfer the riced cauliflower to a microwave-safe bowl and microwave for 3-4 minutes, adjusting the time as needed based on microwave wattage, until slightly tender.
- Combine Salad Ingredients: Once the cauliflower cools enough to handle, place it in a large salad bowl and add the chopped red onion, cucumber, cherry tomatoes, and black olives.
- Prepare the Dressing: In a mason jar or small bowl, combine the olive oil, freshly squeezed lemon juice, salt, pepper, and minced garlic. Whisk well while slowly streaming in the olive oil to emulsify the dressing. Taste and adjust seasoning if necessary.
- Toss the Salad: Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly.
- Garnish and Serve: Top the salad with chopped fresh parsley and enjoy immediately.
Notes
- Adjust the microwave cooking time based on the power of your microwave to avoid overcooking the cauliflower.
- For extra protein, consider adding cooked chickpeas or grilled chicken.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Omitting the microwave step and serving raw cauliflower offers a crunchier texture if preferred.
- Make sure to finely chop the garlic to avoid overpowering the dressing.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Microwaving
- Cuisine: Mediterranean
- Diet: Vegetarian
