Mediterranean Cauliflower Salad

Number of Servings: 4

Salad Ingredients:

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

Vinaigrette:

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)

Method:

1. 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.
2. Place cauliflower in a large salad bowl with the rest of the salad ingredients (except for feta cheese and basil).
3. Prepare Vinaigrette: Mix lemon juice/zest, garlic, and oregano in a small bowl. Whisk in oil; season to taste.
4. Toss salad with the vinaigrette; adjust the seasonings to taste.
5. Just prior to serving, fold in feta cheese and basil.

Questions and comments are always welcome    alex@chilipeppersandpears.com ^[1]