At first glance, this looks like a big feta cheese salad!
Sadly, it is not (oh, I wish…).
If cauliflower isn’t a favourite vegetable, here is one way to incorporate it into a delicious salad that celebrates all the features of a Greek Salad.
Mediterranean Cauliflower Salad
Number of Servings: 4
1 small head of cauliflower, hard stem removed, cut into small sections
1 green pepper, fine dice
1 cup (250 mL) chopped tomatoes
¼ cup (60 mL) chopped Kalamata olives
1/3 of an English cucumber, unpeeled, seeded, and cut into small chunks
¼ cup (60 mL) finely chopped red onion
¼ cup (60 mL) chopped fresh mint
¼ cup (60 mL) chopped toasted hazelnuts (or walnuts, pecans, or pistachios)
1/3 cup (85 mL) feta cheese, small dice or crumbled
¼ cup (60mL) fresh basil leaves
1 ½ tablespoons (25 mL) fresh lemon juice
1 teaspoon (5 mL) lemon zest
1 garlic clove, minced
½ teaspoon (2.5 mL) dried oregano
3-4 tablespoons (45-60 mL) extra virgin olive oil
Sea salt; freshly ground black pepper (or lemon pepper)
- In a food processor, pulse cauliflower pieces until it has the appearance of ‘rice’ – don’t over-process., or use the shredder accessory and shred the cauliflower. A grater can also be used.
- Place cauliflower in a large salad bowl with the rest of the salad ingredients (except for feta cheese and basil).
- Prepare Vinaigrette: Mix lemon juice/zest, garlic, and oregano in a small bowl. Whisk in oil; season to taste.
- Toss salad with the vinaigrette; adjust the seasonings to taste.
- Just prior to serving, fold in feta cheese and basil.
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