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cauliflower rice salad in a white bowl overhead

Easy Cauliflower Rice Salad

Isabel Laessig
Learn how to make cauliflower rice salad to serve as a perfect side dish salad for warm weather! Ready in under 15 minutes!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 199 kcal

Equipment

  • 1 Food processor or box grater, for ricing cauliflower

Ingredients
  

Cauliflower Rice Salad

  • ½ medium cauliflower equals 12 ounces or about 1.5 cups once riced; or use premade Cauliflower Rice
  • 4 Tablespoons olive oil divided
  • 1 cup baby arugula
  • ½ cup cherry tomatoes or grape tomatoes; halve or quarter if large
  • 3 green onions diced
  • ½ cup feta cheese crumbled
  • ¼ cup fresh parsley chopped
  • salt and pepper to taste
  • optional: ¼ cup pitted and sliced olives

Red Wine Vinaigrette

  • 1 Tablespoon lemon juice
  • ½ Tablespoon red wine vinegar
  • ½ teaspoon dried oregano
  • salt and pepper to taste

Instructions
 

  • If using a head of cauliflower, first remove the florets, then place them in a food processor. Pulse until it reaches the size of grains of rice. Transfer the cauliflower to a microwaveable bowl and add olive oil with a pinch of salt and pepper.
    adding olive oil to cauliflower rice
  • Microwave, loosely covered, for 2.5 minutes, and allow to cool while you prepare the rest of the salad. Alternatively, follow our directions on How to Make Cauliflower Rice for more preparation options.
    cauliflower rice in a white bowl
  • Once the cauliflower rice is cooled, top with baby arugula, sliced tomatoes, diced green onions, crumbled feta cheese, pitted olives, and fresh parsley.
    cauliflower rice salad ready to be dressed
  • Whisk together olive oil, lemon juice, red wine vinegar, dried oregano, and salt and pepper. Taste and adjust as needed. Drizzle with vinaigrette, serve, and enjoy!
    dressing cauliflower rice salad with vinaigrette

Notes

  • If making ahead of time, you can prepare the cauliflower rice 2-3 days in advance.
  • The dressing may also be prepared ahead of time (up to 2 weeks).
  • I recommend not mixing the salad until ready to serve, or at least leaving it dry until serving, then dress. If you plan on having leftovers, store the cauliflower rice separately from the other ingredients and only dress served portions of the salad.
  • Try making cauliflower rice salad using your favorite salads as a base!

Nutrition

Serving: 1servingCalories: 199kcalCarbohydrates: 3gProtein: 3gFat: 19gSaturated Fat: 4gCholesterol: 16mgSodium: 351mgPotassium: 156mgFiber: 1gSugar: 1gVitamin A: 730IUVitamin C: 19.6mgCalcium: 119mgIron: 0.9mg
Keyword cauliflower rice salad, cauliflower salad, riced cauliflower salad
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