Mediterranean Cauliflower Rice Salad

I know I complain about the summer heat and humidity a lot.  Okay, constantly.  But there is one thing I'll miss come winter: all the refreshing salads I've been eating!

Occasionally I'll have salad other times of year, but on blistery, snowy winter days, um, I don't think so.

I'm making the most of these scorching temps by getting in all my salad eating.  This one is super yummy and both light and satisfying at the same time. 

I was planning to add feta cheese but found my feta looked more like blue cheese when I opened the container.  Into the compost it went!  Oh well, there is some good fat from the olive oil, and protein from the chickpeas, but feel free to add some feta if you wish.

It is best served just warm/room temperature.

Mediterranean Cauliflower Rice Salad

1 cauliflower, pulsed in food processor into 'rice'
1 clove garlic, minced
2 tbsp. red wine vinegar
2 small zucchini, diced
1 red onion, diced
1 can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
1/2 pint grape tomatoes, halved
1/4 cup kalamata olives, pitted and chopped


Dressing

1 clove garlic, minced
2 tbsp. Dijon mustard
2 tsp good quality extra virgin olive oil
2 tbsp. fresh lemon juice
1/2 cup red wine vinegar
1/4 tsp dried oregano
1/4 tsp salt (or to taste)

Toss zucchini and onion with garlic and vinegar and roast on foil-lined baking sheet at 400F for about 30 minutes.*

For the dressing, combine all the ingredients in a jar, screw on lid tightly and shake until fully emulsified. 

Place cauliflower, roasted veggies, chickpeas and olives in a pan or skillet over low heat. Add about half the dressing and toss well.  Place in a serving dish and garnish with grape tomatoes.  Serves 1-2 as a main and 4 as a side dish.

*If you don't have time to roast veggies, put them in skillet first, along with an extra tsp olive oil, and saute until softened, then add cauliflower, chickpeas, olives and dressing.

I have shared this recipe with Urban Naturale's Plant-Based Pot-Luck.