If you’re already a fan of cauliflower rice, you’ll love this Greek-style cauliflower rice salad. If you’ve never tried it, then this is a great introduction. This salad has a ton of flavor, and it’s easy to make too.
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I’ll admit I hadn’t tried cauliflower rice myself until I made a cauliflower risotto with asparagus and mushrooms last year. In fact, being totally honest I was a bit skeptical of the cauliflower trend.
Cauliflower rice felt a little too over-hyped and all too convenient as a low-carb substitute for rice, it surely couldn't actually be any good.
My early experience of cauliflower didn't help. Growing up, I remember it mainly boiled as a side, and horribly bland. Sometimes better was when it was made into cauliflower cheese (the UK’s equivalent of mac and cheese, but with cauliflower and often a slightly mustard-spiked cheese sauce). But it depended who made it, of course.
More recently, though, I used it in a roasted cauliflower and eggplant salad which I really enjoyed. Initially, I put that down to being more due to the eggplant and herby dressing. Plus, roasting makes everything good, I think (which is part of what made me try roasted cauliflower steak with salsa verde).
However what I hadn’t really appreciated is cauliflower, when riced at least, can act as a bit of a sponge. So even though it might not be that interesting eaten plain, let’s face it that's true of a few things (like rice, typically).
Add some good flavors in there, and cauliflower get’s interesting.
When I made my risotto, I added in some lemon and herbs which worked really well, and led me to the idea of this salad.
Steps to make this Greek-style cauliflower rice salad
This salad is super-easy to make:
- Microwave the riced cauliflower then leave it to cool while you prepare everything else.
- Chop up some tomatoes, crumble some feta and chop some parsley, arugula and green onion (you can use a food processor to help, if you like).
- Whisk up the dressing then mix everything together.
This would make a great salad to take to a potluck as it won’t wilt like a lettuce-based salad, plus it’s fantastic for lunch. It’s full of flavor, satisfying and healthy. It’s easy to make too, so really you have no excuse not to give it a try. We were certainly won over and I hope you will be too.
Looking for more salads perfect to pack for a picnic/lunch? Try these!
- Raw beet quinoa salad
- Kisir (Turkish bulgar salad)
- Vegan lentil salad with roasted Brussels sprouts and grapes
- Plus get many more lunch recipes in the archives.
Greek-style cauliflower rice salad
- ½ cauliflower medium
- 4 tablespoon olive oil divided
- ½ cup cherry tomatoes 75g, or grape
- 1 cup arugula 25g rocket, packed cup
- ¼ cup parsley 6g, packed
- 3 green onions
- ¼ cup pitted olives 32g, sliced or whole then thickly sliced
- ½ cup feta cheese 60g, broken into chunks
- 1 tablespoon lemon juice
- ½ tablespoon red wine vinegar
- ½ teaspoon dried oregano
- Remove the florets from the cauliflower, relatively close to the stem. Put them in a food processor and pulse until they are roughly the size of rice grains. Transfer to a microwaveable bowl or box and mix through 1tbsp of oil. Cook on high, covered, for 2 ½ minutes. Either transfer to a baking sheet or a cold bowl to allow to cool while you prepare the rest.
- Cut the tomatoes in half (or quarters if large). Roughly chop the arugula and parsley - you can do this in the food processor along with the roughly-chopped green onions. Thinly slice the green onions if not using the food processor.
- Mix together the cooled cauliflower rice, tomatoes, chopped arugula, parsley and green onions, and olives. Whisk together the remaining oil, lemon juice, vinegar and oregano and add it to the bowl along with the feta. Mix through and serve (or transfer to a box if taking for lunch/potluck).
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I first shared the recipe for Greek style cauliflower salad on Sunday Supper Movement where I am a contributor.