Mediterranean Cauliflower Rice Salad
 
Prep time
Total time
 
Use cauliflower in place of rice in this Mediterranean-inspired salad, made with tomatoes, artichokes, celery and cheese.
Author:
Serves: 5-6 servings
Ingredients
  • 1 head cauliflower
  • 1 cup grated Parmesan cheese
  • 2 large tomatoes, diced (water parts removed)
  • 4 stalks of celery, sliced into ½-inch pieces
  • 3 scallions, thinly sliced
  • 1 14-ounce can artichoke hearts, rinsed, drained, and roughly chopped
  • 2 cloves garlic, minced
  • 1 handful parsley, roughly chopped
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon crushed red pepper flakes
  • 3-4 tablespoons olive oil
  • juice of ½ a lemon
Instructions
  1. Remove the butt of your cauliflower and cut it into florets. Add the cauliflower to your food processor or blender (you'll most likely have to do this in batches unless you have an insanely big food processor), and pulse until the cauliflower resembles rice. Place in a large bowl.
  2. To the cauliflower, add your cheese, diced tomatoes, sliced celery, scallions, artichoke hearts, garlic, parsley, salt, pepper flakes, olive oil, and lemon juice. Toss to combine. Taste, and adjust seasonings as needed (remember that the flavors will develop and become more pronounced the longer the salad sits). This will keep well in an airtight container, refrigerated, for up to 3 days. Add tofu, chickpeas, or chicken to make it a hearty meal!
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2015/10/12/mediterranean-cauliflower-rice-salad/