Greek Cauliflower Rice Salad
Our Greek Cauliflower Rice Salad is a healthy, low carb salad bursting with Greek flavors! Perfect for lunch or dinner as a side salad or main course.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4 servings
- 1/2 medium cauliflower (12 ounces riced)
- 4 tbsp olive oil divided
- 1 cup packed baby arugula
- 1/2 cup cherry or grape tomatoes, halved or quartered if large
- 3 green onions, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup pitted olives, sliced (optional)
- 1/4 cup packed fresh parsley, chopped
- pinch of salt and pepper
- 1 tbsp lemon juice
- 1/2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- Salt & pepper to taste
If using a head of cauliflower, remove the florets from the cauliflower relatively close to the stem. Put the florets in a food processor and pulse until they are roughly the size of rice grains. Transfer cauliflower to a microwaveable bowl and add 1 tbsp olive oil with a pinch of salt and pepper. Microwave on high, loosely covered, for 2 ½ minutes. Allow to cool while you prepare the rest of the salad.
Top the cooled cauliflower with 1 cup baby arugula, 1/2 cup tomatoes, diced green onions, 1/2 cup crumbled feta cheese, 1/4 cup pitted olives, and 1/4 cup chopped fresh parsley.
Whisk together 3 tbsps olive oil, 1 tbsp lemon juice, 1/2 red wine vinegar, 1/2 tsp dried oregano, and salt and pepper to your liking. Give it a taste and adjust the flavors as needed. Pour over the cauliflower rice salad and serve.
Calories: 199kcal | Carbohydrates: 3g | Protein: 3g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 351mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 730IU | Vitamin C: 19.6mg | Calcium: 119mg | Iron: 0.9mg