This Cauliflower Salad is a great, low carb recipe that you can serve as a healthy side dish any time of year!
Servings 8 servings
- 1 medium head cauliflower
- 2 cups cherry tomatoes
- 1/4 cup sliced black olives
- 15 ounce can chickpeas , drained
- 1/2 cup red onion , finely chopped
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh dill sprigs
- 1/2 teaspoon dried thyme
Prepare the cauliflower by pulling away any leaves and remove the core. Cut the cauliflower into small florets. Place these in a large microwave-safe bowl. To use most of the cauliflower, cut long stems into small pieces. Add these to the same microwave-safe bowl.
Place the bowl in a microwave and cook for 3 - 4 minutes. This will soften the cauliflower but it will still have a crisp bite.
Once cauliflower is cool enough to handle, transfer it to a salad bowl. Add tomatoes, black olives, chickpeas, and chopped onions.
While the cauliflower is cooking in the microwave, prepare the lemon dressing by combining all the dressing ingredients in a small bowl or mason jar. Whisk or shake (if using a jar with a lid) until creamy. Pour the dressing over the cauliflower mixture and stir well to coat, reserving some dressing to add on immediately before serving.
Cover the salad and refrigerate and allow it to sit for at least an hour before serving (overnight is even better). Be sure to stir to redistribute the marinade before serving.
This salad will keep in an airtight container in the fridge for up to 5 days. Not recommended for freezing.
Calories: 144kcal | Carbohydrates: 14g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 401mg | Fiber: 4g | Sugar: 3g | Vitamin A: 299IU | Vitamin C: 48mg | Calcium: 44mg | Iron: 1mg