Cauliflower Salad
Servings: 8
Ingredients
- 1 medium head of cauliflower cut into florets {I used purple cauliflower}
- 1 celery stalk sliced
- 1 cup kalamata olives pitted and diced {try to buy pitted olives for ease}
- 1 jalapeno chile trimmed and chopped
- 1/4 cup red onion diced {about 1/4 medium onion}
- 8-9 grape tomatoes quartered
- 1 garlic cloves minced
- 1 tablespoon fresh parsley chopped
- 1 organic lemon zested and juiced
- 1/3 cup extra virgin olive oil
- 3 ounces feta crumbled {optional- do not include for dairy free, whole30, paleo or vegan}
- 1 teaspoon sea salt
Instructions
- Add one inch of water to medium size saucepan and place over medium high heat and bring to boil. Add cauliflower, lower heat to simmer, cover pan and cook 5 minutes or until cauliflower can be easily pierced with fork.
- Transfer cooked cauliflower to serving bowl.
- Add celery, olives, jalapeno, onion, tomatoes, garlic, parsley and toss together.
- Sprinkle lemon zest, lemon juice, salt and olive oil over salad, stirring till evenly coated.
- Cover the salad with plastic wrap and set aside to marinate at room temperature for at least 30 minutes.
- Before serving gently toss in cheese.
Notes
Store extra salad covered in refrigerator for up to 3 days.