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Mediterranean Cauliflower Salad

A nice Vegetarian snack, a bold balance between sweet and salty
Course Salad, Side Dish
Cuisine European, Italian, Mediterranean
Prep Time 40 minutes
Total Time 40 minutes
Servings 5

Equipment

  • Food Processor

Ingredients

  • ½ Cauliflower
  • 1 Roasted Red Pepper canned or roast yourself
  • ⅓ C Kalamata Olives rough chop
  • ¼ small Red Onion thinly sliced
  • ¼ C Parsley rough chop
  • ¼ C Gherkins 5-6 Gherkins rough chop
  • 100 g Feta crumbled
  • 90 ml Marinated Artichoke Hearts preferably marinated in Oil
  • 10 Cherry Tomatoes

Dressing

  • 1 Tbsp Honey
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Lemon Juice
  • ⅓ C Olive Oil
  • Salt & Pepper

Instructions

Ricing Cauliflower

  • This is not complicated but do pay attention to your food processor. Chop the Cauliflower into pieces small enough to fit into a food processor.
  • In Batches fill your food processor halfway, Pulse the Cauliflower do not turn the food processor on all the way or you might end up with mush. We want the pieces to be roughly the size of Peas.
  • After pulsing each batch a few times, empty the Cauliflower into a mixing bowl and if you see a couple chunks that didn't get chopped enough, toss them back in with the next batch.

Prepping & Chopping

  • Not much to this except a whole bunch of cutting and chopping. I used everything out of a jar but roasting your own Red Peppers can be fun.
  • Take the Roasted Red Pepper, Kalamata Olives, Gherkins and Parsley one at a time and give them a nice rough chop.
  • I link to cut the Cherry Tomatoes into quarters lengthwise but any style is fine here.
  • The Red Onion almost always gets a nice thin slicing in my Salads. This time it stays small but I dice it instead, about the size of a pea. I love the bite of Onion but in a more background kind of way, so I avoid big chunks of Onion.
  • Lastly the Artichokes... I still give then a little chop but I like to keep the pieces larger. If you like Artichokes you'll love seeing chunks of them in your Salad.
    As you cut the Artichoke, if you find there are tough leaves that didn't get removed in the packing process throw them away... those tough pieces don't need to be in our Salads.

Dressing

  • I use a mason jar but anything with a lid will work. Everything in, Red Wine Vinegar, Lemon Juice, Honey, Olive Oil, S&P and shake.
  • This will only make a temporary emulsion, meaning it will seperate after sitting on the counter for awhile.
    Make sure to shake again before dressing the Salad. I would hate for the Honey to sink to the bottom of the jar and stay there when you pour it on the Salad.Enjoy!!

Notes

If Feta is a problem for vegetarianism, swap for a more desirable one. I would recommend using one that has been brined if possible.