I wanted to make a grain free summer-inspired salad. Like I mentioned before, I’m not paleo or grain-free and wanted to try a recipe for those who are (I’ve also made a cauliflower fried rice, here). I am happy to report that I don’t miss the bulgur here at all in this recipe! I can imagine many variations of this salad with different flavors. The cauliflower can be a stand in for rice, quinoa, bulgur or couscous. It’s crunchy (can also add chopped almonds for extra crunchiness) and light. Perfect for lunch, paired with some hummus. And, that’s exactly what I’m going to do right now.
- 1 head of cauliflower, stemmed, cleaned
- 1 C chopped parsley (Italian or curly)
- 1/2 C, or, a handful of grape tomatoes, sliced in half
- juice of 1-2 lemons (my preference was two)
- 2 TB of extra virgin olive oil
- 6-8 scallions, sliced
- 1/8 C Kalamata olives (optional)
- French feta, sprinkled over top (optional)
- S/P to taste
Rinse and clean head of cauliflower, cut into florets. Add florets to food processor and pulse until the cauliflower resembles small grains (it won’t take long). Add cauliflower to large bowl, add remaining ingredients and stir together. Serve cold.