Ingredients:

  • 1 medium head Cauliflower (approx. 700g / 1.5 lb), trimmed and cut into florets
  • 1 tbsp (15 ml) Olive Oil (light or regular)
  • ½ tsp (2.5g) Sea Salt
  • ¼ tsp (1g) Black Pepper, freshly ground
  • 1 large (approx. 200g) English Cucumber, seeded and diced small
  • 1 cup (150g) Cherry Tomatoes, halved or quartered
  • ½ small Red Onion, finely diced (about 50g)
  • ½ cup (75g) Kalamata Olives, pitted and roughly halved
  • 4 oz (115g) Feta Cheese, crumbled
  • ½ cup (10g) Fresh Flat-Leaf Parsley, chopped
  • ¼ cup (5g) Fresh Mint Leaves, finely sliced (chiffonade)
  • ⅓ cup (80 ml) Extra Virgin Olive Oil (for dressing)
  • 3 tbsp (45 ml) Fresh Lemon Juice
  • 1 large clove Garlic, minced or finely grated
  • 1 tsp (5 ml) Dijon Mustard
  • 1 tsp (3g) Dried Oregano
  • ½ tsp (3g) Salt, or to taste (for dressing)
  • ¼ tsp (1g) Black Pepper (for dressing)

Instructions:

  1. Rice the Cauliflower: Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse grains of rice. Do not over-process. (Alternatively, use the coarse side of a box grater).
  2. Dry and Temper (Optional but Recommended): Place the riced cauliflower onto several layers of paper towel or a clean tea towel and gently press to remove excess moisture. This prevents a watery salad.
  3. Light Toast (Optional): Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the cauli-rice, salt, and pepper. Sauté gently for 3-5 minutes, stirring frequently, until the rice loses its raw edge and takes on a slightly drier, fluffier texture. Allow to cool completely.
  4. Make the Vinaigrette: In a small bowl or jar, combine all vinaigrette ingredients (olive oil, lemon juice, garlic, Dijon, oregano, salt, pepper). Whisk vigorously or shake until emulsified and slightly thickened. Taste and adjust seasoning.
  5. Prep the Vegetables: Dice the cucumber and red onion, halve the tomatoes, and halve the olives. Place all prepared vegetables, including the crumbled feta and chopped herbs, into a large mixing bowl.
  6. Combine the Salad: Add the cooled, riced cauliflower to the large mixing bowl with the vegetables and herbs.
  7. Dress Generously: Pour the vinaigrette over the salad mixture. Using a large spatula or wooden spoon, gently fold and toss the ingredients until the cauliflower rice and all vegetables are evenly coated with the dressing. Be careful not to overmix.
  8. Chill for Flavour: Cover the bowl and refrigerate for at least 30 minutes. This essential step allows the cauliflower to absorb the lemon and herb flavours fully.
  9. Final Check: Just before serving, give the salad a final toss and check the seasoning. Add a small pinch of salt or a squeeze of lemon juice if needed. Serve chilled.