I was working on a show recently and one of the salads offered by catering for lunch was a cauliflower couscous salad, something I had never seen before in the low-carb world. I decided to do my own version of this Keto-friendly recipe, and boy was I glad I did! It was so flavourful and juicy! Just eating it made my mouth water. And because the cauliflower rice base is so low-calorie, it makes for an excellent side dish for any Mediterranean style meal.
Keto Cauliflower Couscous Salad
Salad Ingredients:
- 4 cups cauliflower rice, uncooked
- ⅔ cup English cucumber, diced
- ⅔ cup tomatoes, seeds removed and diced
- ½ cup, red onion thinly sliced
- ½ cup kalmata olives roughly chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- ⅓ cup feta cheese, crumbled (*Optional, omit for paleo, Whole30, or vegan.)
Dressing Ingredients:
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 tablespoon raw cider vinegar
- 1 teaspoon ground sumac
- ¼ teaspoon dried oregano
- ¼ teaspoon fine sea salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 clove garlic clove, minced
Directions:
In a Pyrex measuring cup, whisk together all the ingredients for the dressing. Set aside.
Combine the cauliflower rice, cucumber, tomatoes, onion, olives, parsley, mint, and feta cheese (if using) to a large mixing bowl.
Pour the dressing over the vegetables, and toss until mixed and evenly coated. Add additional seasoning if needed. Put in the fridge and allow flavours to blend at least 3-4 hours or overnight. When ready to eat it, give it another stir and serve. Store for up to 4 days in the fridge.
Did you make this vegan keto cauliflower couscous salad recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
