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..
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
- 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
- Preheat oven to 425.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chop green onion and add to salad along with kalamata olives, capers, tomato, and lightly crumbled feta. Season with s&p and toss gently.
- 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.