Greek “Orzo” Cauliflower Salad

If you work in a traditional office, you’re aware of the catered meeting that is often built around: cheese, wheat, and more cheese, with some vegetables and soy for those who don’t eat meat. For those who would rather just have some meat and vegetables, this can be a challenge. Normally, I pack my own lunch, but this can be an awkward situation when you’re “that person” bringing in your own food to a catered meeting.

That said, this Greek “Orzo” Cauliflower Salad is in homage of a orzo salad that was at a catered meeting at my office. Colleagues were nice enough to ask me if I wanted anything special, but I had packed my own salad for the day. The only thing that isn’t in our version, which was raved about, is the crumbled feta. Feel free to add 1/2 C of quality, crumbled feta if you enjoy and can tolerate cheese. I’m looking at you, primal folks.

Ingredients
1 large head of cauliflower, grated (approximately 5-6 C)
1 C kalamata olives, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 thick slice of red onion, diced
1 Tbsp dried oregano
1/2 Tbsp lemon juice
3 Tbsp avocado oil
1/2 tsp garlic powder
1 Tbsp flat parsley, chopped

Method

Mix everything together in a large bowl. Rest in the fridge for at least 30 minutes.

Greek "Orzo" Cauliflower Salad Recipe [paleo, primal, gluten-free]

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  • Servings: 4-6
  • Time: 15-20 minutes, 1+ hours marinating
  • Difficulty: easy
  • Print

Ingredients
1 large head of cauliflower, grated (approximately 5-6 C)
1 C kalamata olives, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 thick slice of red onion, diced
1 Tbsp dried oregano
1/2 Tbsp lemon juice
3 Tbsp avocado oil
1/2 tsp garlic powder
1 Tbsp flat parsley, chopped

Method

1. Mix everything together in a large bowl. Rest in the fridge for at least 30 minutes.

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