Greek Cauliflower Salad


On a typical day I make greek salads using rice as the base.  Yes you read that right, at home I make rice greek salads and leave the lettuce based ones for the restaurants.  But since I’m trying something else, cauliflower is slowly becoming my new best friend.  Typically I don’t love cauliflower but I’m finding ways I really do enjoy it.  It’s all about discipline when it comes to this protocol, counting your macros.  It’s a personal decision I’ve made.  I’m doing it for myself, gaining more knowledge, and trying to achieve a better state of fitness and physique.  I did make the decision to take on this venture right as the holidays approach, which is going to be a true test of motivation and balance.  I will completely own my cheat meals while navigating through traveling and being out of town to the best of my ability.  I mentioned I will do a post strictly explaining my approach to counting macros sometime in the near future.  Stay tuned!


Now back to this recipe.  When I eat cauliflower one of my preferred methods is roasted.  Flavored with garlic and lemon juice it transforms into something really delicious.  A perfect base to a salad.  And from here I ran with it adding in some other veggies, making a greek inspired dressing, and topping it off with some feta cheese.  Always sheeps milk feta.  It will come packed in brine and should be from Greece.  If you do a taste test you will quickly realize how superior it is to get the real stuff!  I buy mine from Trader Joe’s, finding it to be priced appropriately for our budget.


This salad is vegetarian and to fulfill my protein intake I served it along with a side of ground lamb.  I kept it simple browning it with lots of garlic, lots of fresh rosemary, and topping it with lots of fresh parsley.  I was trying to keep my cooking time to a minimum but making lamb meatballs to serve on top would make for a prettier presentation.  Just a thought..

Greek Cauliflower Salad

Greek Cauliflower Salad

A greek inspired roasted cauliflower salad.


  • 1 small head cauliflower
  • 1 small head romanesco (or use one large head of cauliflower)
  • 3 cloves garlic
  • 1/2 meyer lemon
  • olive oil
  • s&p
  • 5 green onions
  • 3 kale leaves
  • 1/4 cup kalamata olives, roughly chopped
  • 3 tablespoon capers
  • 3 oz feta cheese, sheeps milk
  • 1 tomato, chopped
  • For the dressing:
  • zest of 1 meyer lemon
  • juice of 1/2 meyer lemon
  • 2 tablespoons olive oil
  • 1 teaspoon mustard (I used German style)
  • 1 teaspoon maple syrup
  • 1/4 teaspoon greek seasoning
  • s&p


  1. Preheat oven to 425.
  2. Break cauliflower and romanesco into bite sized pieces and place in plastic produce bag. Add a drizzle of olive oil and shake around to coat. Place cauliflower and romanesco in a 9x13 pyrex dish.
  3. Mince garlic and add to cauliflower. Season with s&p. Zest meyer lemon and set zest aside. Juice half of the lemon over the cauli/romanesco. Roast in oven for 25-30 until tender and lightly charred. Remove from pan and set aside.
  4. Place whole green onions in produce bag to lightly coat with olive oil. Place in same pyrex dish and roast for 5 minutes. Remove from oven and let cool.
  5. Meanwhile remove stems from kale, wash, and dry. Chop into small pieces and place in a salad bowl. Massage with your clean hands until it starts to break down. Add the cauliflower.
  6. Place the lemon zest in a small jar and add the dressing ingredients.. lemon juice, 2 tablespoons olive oil, mustard, maple syrup, and greek seasoning. Season with s&p. Cover with lid and shake. Taste and adjust any ingredients if needed. Pour over cauliflower and kale, mix well.
  7. Chop green onion and add to salad along with kalamata olives, capers, tomato, and lightly crumbled feta. Season with s&p and toss gently.
  8. Serve at room temperature.


I chose to serve this salad along with ground lamb which I seasoned with lots of garlic, fresh rosemary, and fresh chopped parsley.

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