Mediterranean Cauliflower Rice

Cauliflower was never one of my favorite vegetables and my mom rarely made it as a kid but its resurgence as a low-carb alternative to rice has re-introduced me to what has become a family favorite. Transforming cauliflower florets into shreds of "rice" with the food processor or even using a frozen store bought product has been a game changer. This vegetable takes on any flavor profile you add and the bold flavors of this dish shines through.

This dish was discovered using leftover cauliflower rice from the night before. If you do not have any left overs, add fresh cauliflower to a food processor and "rice" it or use two bags of plain frozen cauliflower rice. Cook accordingly to package instructions or if fresh steam with a few tablespoons of water until cooked through.

Once the cauliflower is cool, add about once cup of sliced cherry tomatoes, once cup of diced cucumbers, 1/3 cup of kalamata olives and 1/4-1/3 cup of crumbled feta cheese. Add a handful of fresh shredded basil which brings a bright note to this dish. Feel free to add any left over proteins you have handy. I had added left over grilled chicken made which made this light salad a hearty and satisfying lunch.

The dressing was a simple combination of extra virgin olive oil, just enough to coat the ingredients, a splash of red wine vinegar and greek seasoning mix. But any of your favorite seasoning will work . Salt, pepper, garlic and onion powder are my favorite go to seasonings for instant flavor.

#cauliflowerrice #salad #lowcarb