Greek Cauliflower Rice Salad


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Are you looking for an alternative to traditional rice? Cauliflower may be the answer!

This versatile crucifer has found a devout following as a gluten-free substitute for grain. Chopped into tiny bits, the faux “rice” has a surprisingly neutral flavor that is delicious steamed, sautéed, or mixed raw with other ingredients to create a healthy main course or side salad.

Whether you’re gluten intolerant or simply trying to slip more healthy veggies in to your diet, cauliflower rice is all the rage.

I admit I’m late to the party, but I was intrigued . . .

So when I saw these sweet, fresh-picked specimens at farmers market I decided to see what all the fuss was about.

cauliflower

Thinking ahead, I grabbed a crisp Armenian cucumber, some organic Italian parsley, and a pair of fragrant red onions. A big bowl of Sweet 100 cherry tomatoes from my garden rounded out the ingredients, along with toasted pine nuts from my pantry and a Meyer lemon from my backyard tree.

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I like simple, full-flavored recipes that come together quickly and let the quality of the ingredients shine. This Greek-inspired raw Cauliflower Rice Salad combines all the sumptuous flavors of late summer harvest in one glorious bowl. It has soul-satisfying texture and crunch that’s perfect for lunch or a light dinner. I recommend making it several hours ahead and letting it rest in the refrigerator before serving so the flavors can develop.

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GREEK CAULIFLOWER RICE SALAD (serves 4-6)

Prep time: 15-20 minutes.

Ingredients: 

  • 1 medium-sized head cauliflower, broken into florets
  • 1 medium cucumber (Armenian variety if you can find it), diced
  • 1 pint sweet cherry tomatoes, rinsed and halved
  • 1/2 large red onion, diced small
  • 1 handful organic Italian parsley, chopped
  • 1/3 cup toasted pine nuts
  • juice of 1/2 lemon
  • 2 Tbl. best quality EVOO
  • grind of sea salt & pepper to taste

Directions:

  1. Place cauliflower florets in the bowl of a food processor and pulse until it resembles rice. *Do not over-process.
  2. Combine the “rice”, cucumber, tomatoes, onion, parsley, and pine nuts in a large mixing bowl. IMG_3806
  3. In a small bowl, whisk together the lemon juice and EVOO. Pour over the vegetables and toss gently to mix.
  4. Season with ground sea salt & pepper to taste. Refrigerate until ready to serve. IMG_3821

 

 

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6 comments

  1. Making eating healthy into addiction with this new recipe!

  2. I’m late in the game too and looking forward to trying your recipe… yummmy!!!

  3. So many wonderful thing you can make with cauliflower and this dish is one of them. Looks delicious Karen/

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