Surely you’ve heard of cauliflower rice? The so-called low carb paleo “pseudo-rice” – that’s just a cauliflower crushed in a blender to the state of small crumbs. It looks like rice, and you can cook a variety of healthy dishes with it (cauliflower is high in fiber, vitamins C, K, B6 and folate).
Today I had an idea of adding cauli rice to the salad instead of eating it on its own, and I made two options – vegan and vegetarian. The latter just got added feta cheese, which turned out incredibly tasty! And for a vegan version, by the way, you can add tofu.
The salad, I would say, turned out very Italian-Greek. Basil, garlic, oregano, and sun-dried tomatoes will certainly take you to sunny Italy, and the presence of olives and feta cheese will remind you of the Greek islands.
To cook cauliflower rice, chop the inflorescences in a blender or food processor and lightly fry in olive oil with finely chopped garlic, shallots, basil, oregano, and dried tomatoes. When the rice has cooled slightly, add it to the salad.