This salad is raw, vegan, gluten-free and paleo. It's also extremely delicious! If you don't have za'atar, don't worry. Substitute a teaspoon each of toasted sesame seeds, dried thyme, and dried oregano. This salad keeps very well. Leftovers are great the next day.
Servings4
AuthorTurnip the Oven
Ingredients
For the salad
1head cauliflower
1/2English cucumberabout 2 cups, chopped
1cupcherry tomatoeshalved
1cuppitted kalamata olivesquartered
1cupchopped fresh parsley
1/2cupdiced red onionoptional
For the dressing
1/4cupfreshly squeezed lemon juice
1/4cupextra virgin olive oil
1tablespoonza'atar
Pinch of kosher salt and freshly ground black pepper
Instructions
Cut the cauliflower into large chunks. Working in batches, pulse them in the food processor until it is broken down into couscous-sized bits. (If some large pieces remain, just remove and discard them.) Transfer the cauliflower to a large bowl and stir in the cucumber, tomatoes, olives, parsley, and onion (if using).
In a small jar with a lid (like an old jam jar) combine the lemon juice, olive oil, and za'atar. Season with a pinch of salt and pepper. Seal the jar and shake to blend. Pour the dressing over the salad and toss to coat.