Mediterranean Salad with Riced Cauliflower

August 1, 2020


Combine the riced cauliflower, Parmesan cheese, tomatoes, cucumber, bell pepper, onion, olives and chickpeas in a large salad bowl. Pour the Mediterranean Dressing over the salad and toss to coat. Garnish with sprigs of fresh thyme or oregano.

For the dressing, combine the olive oil, lemon juice, garlic, salt, red pepper flakes, oregano, basil and thyme in a food processor or blender. Process until the garlic is finely chopped and the mixture is blended.

Note: To make riced cauliflower, pulse raw cauliflower florets in batches in a food processor until broken into rice-size pieces.

Recipes and photos courtesy of the Junior League of Denver


1 pound riced cauliflower, or 1/2 head cauliflower, riced (see Note)

1/2 cup grated Parmesan cheese

2 medium tomatoes, chopped

1 medium cucumber, chopped

1 medium yellow or red bell pepper, chopped

6 slices red onion, minced

1/2 cup Kalamata olives, cut into halves

1 (15-ounce) can chickpeas, drained

1/2 cup extra-virgin olive oil

2 tablespoons lemon juice

2 cloves garlic

1 teaspoon salt

1/2 teaspoon red pepper flakes

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme