Cauliflower "Rice" Salad

Cauliflower "Rice" Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

This low-carb dish pairs nicely with just about everything and takes little time to make too.

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 120

  • Total Fat 9g
    • Saturated Fat 1.3g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 180mg
  • Total Carbohydrate 8g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 2g
  • Potassium 410mg
  • Phosphorus 60mg

Choices/Exchanges: 2 Nonstarchy vegetable, 1 1/2 Fat



  • cauliflower "rice"
    12 oz
  • cucumber(s) (diced)
    1 cup
  • grape tomatoes (cut in half)
    1 cup
  • green onions (sliced)
  • Kalamata olives (sliced)
    3 tbsp
  • red wine vinegar
    1/4 cup
  • olive oil
    2 tbsp
  • Dijon Mustard
    1/2 tbsp


  1. Cauliflower "rice" can be purchased frozen at some stores or you can make your own by following this instruction: place cauliflower florets in food processor and process until rice-like consistency (be careful not to over process).

  2. In a large bowl, combine the cauliflower rice, cucumber, tomatoes, green onion, and olives.

  3. In a small bowl, whisk together the vinegar, oil, and mustard.Pour dressing over salad and toss to combine.

  4. Pour dressing over salad and serve with reduced fat feta cheese if desired.