Greek Cauliflower Salad

I apologize for the lack of posts lately. Both of my sisters are due in April, as well as my sister-in-law, so I have been super busy shopping and planning baby showers. I just haven't found the time for blogging. That doesn't mean I haven't been cooking though!

The idea for this dish actually came from my sister's shower planning. She had requested that we try to bring lots of healthy foods, preferably gluten-free. When trying to come up with ideas I decided to create a gluten-free version of a Greek pasta salad that was always served at family events when I was a kid. It must have turned out well because I got several compliments at the shower. In fact, I'm making it again for my other sister's shower tomorrow! I hope they like it too. :)

The cauliflower texture in this dish is a mix between couscous and rice. I think it really goes great with the strong flavors of the capers, olives, and Feta cheese. Then you have the juicy grape tomatoes to mellow out all those salty flavors. Best of all, it is great cold so you can prepare it ahead of time if you need to. This does makes several servings, so if you are making it at home for 2-4 people you may want to halve the recipe.

Ingredients:

•  2-4 TBSP Olive Oil (I just eye it)
• 2 Heads of Washed Cauliflower, chopped and dry
• 2 Cloves Garlic, finely diced
• Salt and Pepper, to taste
• 1/2 Cup of Finely Chopped Chives (or scallions)
• 10oz Grape Tomatoes
• 2oz Jar of Pimientos, drained 
• 1/4 Cup Capers, drained
• 1/2 Cup Green Olives, chopped (or black if you prefer)
• 1/2 Cup Feta Cheese (omit for a dairy-free/vegan version)

Directions:
Drizzle enough olive oil to coat the bottom of a skillet and heat over medium while you prepare the cauliflower. Working in small batches, pulse the cauliflower a few times in a food processor until it is broken down into a rice-like texture. I recommend working in small batches (about 1/2 head cauliflower at a time) to avoid either leaving chunks or pureeing too much. This also works best if the cauliflower is dry, otherwise it can get soggy and look more like mashed cauliflower.

You should end up with something like this

Add the diced garlic to the heated oil and cook until just starting to sizzle. Add in the cauliflower rice, drizzle a little more olive oil over top, and season to taste with salt and pepper, mix well to combine. Stirring occasionally, cook over medium until cauliflower softens up, about 10 minutes or so. Mix in the chives and cook for another minute, then turn off the eye and mix in the remaining ingredients.

This can be served warm or chilled, though I personally prefer it chilled like a potato or pasta salad. Either way, I hope you enjoy! :)