Cauliflower Salad with Feta and Pistachio

Hi all!

Long time, no chat! This is my introduction to every recipe post, and that most likely will never change..Maybe one day I will get better about posting regularly, but that day is not going to be today lol

I have officially moved to Rhode Island! So I’m focusing on getting settled here. I’m also busy raising a puppy!

I made this salad for my Mom and I the other night and it was the perfect healthy side dish for our meal! I also am posting recipe videos on tiktok more, and made a tiktok making this recipe! So click this link to watch it!

Cauliflower Salad with Feta and Pistachio

Instead of couscous or rice, I make cauliflower “rice” as the base. You can buy “riced” cauliflower in the produce case at most grocery stores now, so if you make this and want to save yourself a step. But it is really easy to make your own cauliflower rice in the food processor.

I wonder who came up with cauliflower “rice” as the name. Because it is definitely not a replacement for rice in my opinion. The texture is just not the same. But I love to use it in salads to add a bit of texture and still keep the salad nice and light.

Then I add in feta, cherry tomatoes, pistachios, preserved lemon, scallions, and chopped parsley.

The dressing is super simple! Just lemon juice, olive oil, dijon mustard, salt and pepper.

Toss it all together with some fresh arugula and boom! You can add a bit of chili flake if you would like the salad to have a slight kick to it. I served this alongside salmon and it was delicious! This would also be a fun salad to take to a summer cook out. Now we’re all just patiently (or not so patiently) waiting for the weather to get warmer!!

Cauliflower Salad with Feta and Pistachio

Yields about 6 cups

  • 1 small head of cauliflower, (or buy one small bag of fresh riced cauliflower, do not use frozen!)
  • ½ pint cherry tomatoes, sliced in half
  • 4 oz block feta, crumbled (about ½ cup) 
  • ½ cup toasted pistachios
  • 1 small preserved lemon, chopped
  • 3 scallions, chopped
  • ¼ cup minced fresh parsley 
  • 2-3 cups arugula
  • ½ tbsp dijon mustard 
  • Juice of 1 lemon
  • ⅓ cup olive oil (plus more to drizzle on top)
  • Salt and pepper
  1. If you are using a whole head of cauliflower, cut into florets and then place in the food processor. Process until the cauliflower is nice and fine.
  2. Pour the riced cauliflower into a bowl and add in the tomatoes, feta, pistachios, preserved lemon, scallions, parsley, and arugula.
  3. In a separate small bowl, whisk together the dressing (dijon, lemon juice, and olive oil). Season to taste with a generous pinch of salt and cracked black pepper.
  4. Pour dressing over salad and toss to combine. Season to taste, drizzle the top with a bit more olive oil and serve.

Fresh and delicious!

I hope everyone had a great weekend!

XX Chelcie

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