Have you ever had a food memory? You know when something makes you think about something you made or ate a long time ago? or maybe it’s not a good food memory and you remember something really awful you once had and think about how you’d never eat that disgusting thing again? I prefer the good food memories and the other day I was thinking about this salad I remember my mom made, it was a quinoa greek salad. This salad was so good, served cold it was filled with juicy tomatoes, crunchy cucumber, olives, beautiful red onion, some flavorful feta cheese, all tossed in quinoa and dressed with a homemade greek dressing!
Thinking about how yummy this salad was I wanted to try to recreate it with cauliflower and some hemp seeds, instead of the quinoa to make it grain free. To be honest with you I’ve never really been a fan of cauliflower. Mashed cauliflower- nope not really my thing. Then my mom made some cauliflower rice with simply ghee and salt and I actually liked it! I’ve also had it in a creamy mushroom soup, in which it provided the creaminess without any dairy! Literally so good! (the recipe is my mom’s and is in this ebook!) Anyways, I have come to like cauliflower in some forms, and thought it would be a great replacement for the quinoa in this salad!
Greek food has always been one of my favorite ethical cuisines, next to Italian and French of course!;) There was a little greek deli in my old neighborhood that we used to go to, and I loved the gyro meat. There is just something about greek food that is so delicious, flavorful, and just pure simple that I love!
Greece is definitely on my list of places I absolutely want to travel to one day! How fun would a year of traveling all over the world be?! – experiencing so many different cultures, foods, peoples, sites, and much more!
Not only is Greek food super delicious, but also super beneficial to your health!
- Olives contain properties that aid in both cancer prevention and bone loss prevention! Olives also aid in decreasing blood pressure, as well as being anti-inflammatory- especially allergy related inflammation!
- Cucumbers contain anti-cancer properties, to help prevent cancer. Cucumbers also contain both antioxidant and anti-inflammatory properties, as well. Think of the classic spa treatment with cucumbers on the eyes – they’re not just for looking cool, but actually help decrease ‘puffiness’ or inflammation!
- Cauliflower offers support to the cardiovascular and digestive systems, as well as providing special nutrient support to three systems (inflammatory/anti-inflammatory system , body’s detox system, and the antioxidant system) which contributes to it’s cancer prevention property.
- Hemp seeds are one of my absolute favorite super foods! I especially love adding some into all my smoothies! They are not only a great source of (complete) protein that is easily digestible, but also a great source of omega 3 and omega 6 fatty acids – the ideal 3 to 1 ratio! They are also a great source of fiber, essential amino acids, magnesium, iron, zinc, and potassium.
Greek Cauliflower Salad
- 1 head of cauliflower
- 1 tsp. ghee
- pinch of salt
- 1/2 large cucumber (or 1 regular sized )
- 1 1/4 cup grape tomatoes, sliced
- 1/3 cup red onion, diced
- 1/2 cup kalamata olives, pitted
- 1/4 cup hemp seeds
For the dressing:
- 3 tbsp. extra virgin olive oil
- 1 tbsp. red wine vinegar
- 1/4 tsp. salt
- 1 tsp. dried oregano
For the Dressing:
In a mason jar, measure out all the ingredients. Close the lid tight, and shake until the mixture is emulsified.
For the Salad:
Cut the stem and leaves out of the head of cauliflower. Using a food processor with the ‘shredder’ attachment, process until all the cauliflower resembles a fine rice.
In a frying pan over medium-high heat, melt the ghee. Add in the riced cauliflower and sauté for about 1 minute, mix in the pinch of salt. Transfer sautéed cauliflower into a large bowl and let cool.
Cut the cucumber into slices, then cut the slices in half, and in half once more so that each slice is now quartered. Gently mix into cauliflower. Add in the sliced grape tomatoes, diced red onion, olives, and hemp seeds. Gently mix until everything is evenly distributed.
Pour the entire dressing over the salad and gently stir with a spoon, until everything is evenly coated.
Refrigerate for at least 30 minutes before serving and enjoy!
– Preferably use all organic produce, when possible.
– Drain and pat dry the olives before adding into salad.
– I recommend this brand of olive oil.