This Mediterranean Cauliflower Salad recipe makes a wonderful low-carb side dish for dinner. Add tuna, or salmon, for a delicious keto friendly lunch idea.
So, I am giving this whole Low-Carb/Keto thing a whirl.
I am not going hardcore, more of a “Keto-Light” if you will.
I have known for quite some time that I am a HUGE carb addict. I could keep my calories down, but the majority of them would come from carbs. Bread, rice, potatoes, pasta, oh ya baby,
BRING IT ON!
I knew fruit had carbs because it is so high in sugar, and to be honest I am not a huge fan of fruit or fruit juices. I like a few things like berries, which luckily are on the list of fruit that you CAN have, and I use citrus in a lot of my recipes, but I am not a big fan of just grabbing a banana or apple and chowing down.
I know, I am crazy 😜
What I didn’t realize was a lot of the veggies I liked were high in carbs.
I should have known, the veggies I really love are sweet things like corn, peas, carrots, etc.
And don’t even get me started on beans OhhhEmmmGeeeeeee 😲
So needless to say I have been having to revamp my whole eating plan.
Where I had easily been eating 150+ carbs a day (usually +), I am trying to stay below 50, mostly in the 30’s, to try to ease my way into this whole dealio.
Wanna know the shocker?
I totally thought I was going to go batshit crazy without my pasta, bread, rice, and beans. But I am not.
It is really weird people!
Years, and years, and yearrrrrrrrrs ago, I went on the Atkins diet and got sick as a dog and craved carbs SO much. Like I dreamt about them bad!
Now, I am pretty much like, Carbs? Meh.
With one acception.
Last night I made burgers for a blog post, and Kevin said he would toast the buns for me.
He is so sweet, he knew it would be rough for me to butter buns, put them on the grill, and then have toasty, buttery torment in my face.
I had to assemble the burgers, and when I was carrying everything to my photography studio (aka my spare room 😂) I had those buttered buns in my face and ohhhhh boyyyyyy the struggle was real my friends,
Now, when I began this whole process a couple of weeks ago, I thought I was super smart.
It was kinda like beans, I thought they would be a great healthier choice.
Kevin didn’t mind, he finally admitted to me that he never was a big fan of quinoa 😂
So, I have decided that I would to take some of my favorite lighter recipes and make them low-carb.
My Mediterranean Quinoa Salad is the most popular post on my blog right now so I figured that was a great place to start. I love it and figured let’s make it something I can fit into my new diet,
I love love, LOVE cauliflower, which is so weird because I would literally gag when my Mom made it for me as a kid and figured that would be a great low carb replacement for the quinoa.
And I was right.
It was grubalicious!
Yes, I am inventing words now 😝
What reallllllly shocked me was the fact that Kevin liked it!!
Color all kinds of shocked on that one.
Now, we have recipe tested this a few times and do differ in the ways we like it.
I love raw cauliflower, and that was the first way I made it, and the way this recipe is written.
If you are not a fan of raw cauliflower, you can steam it before you use it, or saute it like I do in this recipe for Garlic Herb Cauliflower Rice.
Both way are delicious.
Kevin’s fave is the cooked cauliflower with double the dressing. He said more is always better.
If you aren’t sure about the extra dressing, or have peeps in your family that love lots of dressing but you want to watch calories, make a double batch and only toss the salad with half and leave the other half to add as you like.
However you want to make it, just make it!
I mean it people!
Low carb, low cal, keto, vegetarian, even vegan if you lose the feta cheese, this is good for EVERYONE!!
Yield: 8 servingsAuthor: Bobbi Hass-Burleson
Mediterranean Cauliflower Salad
This Mediterranean Cauliflower Salad is a wonderfully light side dish for dinner. Add tuna, or salmon, for a delicious low-carb lunch idea.
prep time: 15 minscook time: total time: 15 mins
For the Dressing * see Notes
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 lemon, juiced
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic, minced
Fresh cracked black pepper
For the Salad
1 medium head (4 cups) of riced cauliflower *see Notes
Place the olive oil, vinegar, lemon juice, oregano, basil, salt, and pepper together in a mason jar and shake to combine. Set aside
In a large bowl, combine the remaining ingredients.
Toss with dressing.
1 - If you like a lot of dressing feel free to double the recipe. I like my salad light, the Mr likes the dressing doubled.
2 - I prefer my cauliflower raw for this salad, but if you aren't a fan of raw cauliflower feel free to steam your cauliflower. Just make sure to allow it took cool a bit before making the salad.
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Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….