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.

Course Salad

Cuisine Greek

Keyword cauliflower rice recipe

Prep Time 10

Cook Time 3

Total Time 13

Servings servings

Calories 199kcal

Author Isabel Laessig

Ingredients

½ medium cauliflower (12 ounces riced)
4 tablespoon olive oil divided
1 cup packed baby arugula
½ cup cherry or grape tomatoes, halved or quartered if large
3 green onions, diced
½ cup feta cheese, crumbled
¼ cup pitted olives, sliced (optional)
¼ cup packed fresh parsley, chopped
pinch of salt and pepper
1 tablespoon lemon juice
½ tablespoon red wine vinegar
½ teaspoon dried oregano
Salt & pepper to taste

Instructions

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 tablespoon 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, ½ cup tomatoes, diced green onions, ½ cup crumbled feta cheese, ¼ cup pitted olives, and ¼ cup chopped fresh parsley.
Whisk together 3 tbsps olive oil, 1 tablespoon lemon juice, ½ red wine vinegar, ½ teaspoon 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.

Video

Nutrition