½cupcherry or grape tomatoes, halved or quartered if large
3green onions, diced
½cupfeta cheese, crumbled
¼cuppitted olives, sliced (optional)
¼cuppacked fresh parsley, chopped
pinch of salt and pepper
½tablespoonred wine vinegar
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 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.