Minty Greek Cauliflower Rice Salad was up for lunch today. Pro tip: use my JF Universal Salt for recipes like these; the dill in it plays perfectly with the mint, Frescatranos, and vegan feta. Serves 1.

INGREDIENTS:

Cauliflower Rice:

• Olive oil
• Garlic, chopped fine
• ¼ cup red onion, chopped fine
• 1 (24oz) bag cauliflower rice
• JF Spicy Salt, to taste
• Fresh cracked black pepper, to taste

 
Minty Greek Cauliflower Rice Salad:

• Radicchio, chopped
• Romaine, chopped
• Frescatrano olives, sliced (I like Divina)
• Vegan feta, crumbled (I like Trader Joe’s)
• Cherry tomatoes, halved
• Avocado, chopped
• Mint, torn
• JF Simple Mustard Vinaigrette, to taste
• JF Universal Salt, to taste

PROCESS:

1. In a large pan, warm the olive oil over medium/medium-high heat and begin to sauté your red onion and garlic.
 
2. As that becomes fragrant, add in your cauliflower rice. Season with JF Spicy Salt and cracked black pepper.
 
3. Don’t rush the cooking process here; you want a browned and slightly crisp bite. Once satisfied with the cook, remove from the heat to cool.
 
4. In a large bowl, using the radicchio and romaine blend as a base, begin to build your salad. Layer in the Frescatrano olives, vegan feta, cherry tomatoes, avocado, fresh mint, and our cauliflower rice. Toss in my JF Simple Mustard Vinaigrette and finish with JF Universal Salt. Enjoy!