The one salad you didn’t know you needed…

This light and healthy Mediterranean cauliflower salad is grain free, Whole30, keto, and vegan (omit Feta). It’s delicious and refreshing with light homemade lemon vinaigrette and takes just takes minutes to throw together! Making it perfect for summer BBQ‘s and potlucks, and can be served cold or at room temperature. What’s more it tastes better the longer it sits!

While traditional Mediterranean salads are made with tender cooked bulgur, cauliflower is an great alternative to replace the bulgur wheat making this a gluten free salad. 

My version is almost like a Tabbouleh salad which is often served as part of a meze~ a selection of small dishes (baba ghanoush, hummus, tzatziki, falafel, shish taouk, dolma, Muhammara, spicy kabab etc.) that are often served as part of a multi-course meal, or as small snacks.

1/2 head of cauliflower diced very finely in a chopper, not too fine you wants little chunks and should not be like cauliflower rice!

Ingredients:

• 5 Persian cucumbers finely diced
• 1 cup cherry tomatoes cut in half
• 2 cups of baby arugula 
• 1 cup parsley or cilantro 
• 1 stalk of spring onion diced (optional)
• 1/2 red onion finely sliced1/2 cup crumbled feta (I used the one on brine)
• 1/3 cup roasted walnuts

Dressing:

• 1/4 cup of a really good olive oil
• 1/2 tsp. crushed garlic paste
• zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon Yellow mustard
• 1 teaspoon Gochugaru is a coarsely ground Korean chili powder or aleppo pepper
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon fresh ground black pepper. 

Method:

1. Chop the vegetables and nuts and add to a salad bowl and mix well. 
2. For the dressing: everything in a mason jar and close the lid and give it a really good shake.
3.  Taste and  adjust seasoning.
4. Dress the salad and allow to sit for a few minutes before serving, this allows the cauliflower to absorb more of the flavor.