This light and healthy Mediterranean cauliflower couscous salad is grain free, Whole30, keto, and vegan. It’s delicious and refreshing with a flavorful lemon dressing, and takes just 15 minutes to throw together!
I used to be a huge fan of a good Mediterranean couscous salad before I found out about my gluten sensitivity. It’s light yet satisfying, while being packed with all the colorful vegetables that I love. It’s perfect for the warm weather and potlucks, because it can be enjoyed cold or at room temperature. On top of that, it tastes better the longer it sits!
Mediterranean Cauliflower Couscous Salad Recipe
While traditional Mediterranean couscous salad is made with cooked grains that’s nutty and tender and contains gluten, this paleo couscous recipe replaces couscous with cauliflower rice. It’s honestly such an amazing substitute with a very similar texture, and you can’t taste the cauliflower at all after it’s coated in the lemon dressing!
I love that you don’t have to cook anything when making this low carb cauliflower couscous (perfect for when it’s hot out!). It’s such an easy way to recreate a traditional Mediterranean couscous salad quickly at home without sacrificing on the flavor.
How to Make Cauliflower Couscous
It’s actually way easier to make keto and Whole30 couscous with cauliflower than preparing the traditional grains. There’s no cooking involved, and every ingredient in this paleo couscous recipe is raw and prepared in 15 minutes. Here’s how to make cauliflower couscous:
- Removes the leaves off of a medium head of cauliflower, and cut the cauliflower into small florets.
- Add the florets in a food processor and pulse until they are broken down. If they are uneven in size, scrap down the sides and mix together before pulsing again. They should be rice-like in texture.
- Add to a large mixing bowl with the rest of the ingredients in this low carb cauliflower couscous salad recipe.
That’s it! If you want to make it even easier, you can purchase pre-riced cauliflower. However, make sure they are fresh. Frozen ones will not work.
Ingredients in Mediterranean Cauliflower Couscous Salad
Besides cauliflower rice, here some of the other main ingredients in this easy and refreshing Whole30 couscous salad:
- cherry tomatoes
- red onion
- kalamata olives
- fresh parsley
- fresh mint
- feta cheese – This is completely optional, but adds a great tangy flavor. Omit if you are paleo, Whole30, or vegan, or if you have a dairy sensitivity.
The ingredients for the lemon dressing for this Mediterranean couscous salad are:
- extra virgin olive oil
- lemon juice
- apple cider vinegar
- dried oregano
- salt and pepper
As you can see, there are only healthy, refreshing, and nutritious ingredients in this Whole30 couscous salad. The texture and flavor are just so wonderful, and this dish has become our summertime staple served alone or with grilled meats and fish!
If you enjoyed this low carb cauliflower couscous salad recipe, you might also love…
- Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)
- Instant Pot Paleo Cauliflower Mushroom Risotto (Whole30, Vegan, AIP)
- Paleo Cauliflower Pork Fried Rice
- Paleo & Whole30 Cauliflower Falafel (Air Fryer, Pan Fried, or Oven Baked)
- Egg Free Cauliflower Potato Salad (Paleo, Vegan, Whole30, Keto)
Mediterranean Cauliflower Couscous Salad (Paleo, Whole30, Keto, Vegan)
- 1 medium head of cauliflower cut into florets
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/2 cup kalamata olives roughly chopped
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh mint
- OPTIONAL: 1/4 cup crumbled feta cheese omit for paleo, Whole30, and vegan
- Place the cauliflower florets in the food processor and pulse until broken down. If the pieces are uneven in size, scrap down the sides and mix together before pulsing again. They should be rice-like in texture.
- Pour the cauliflower rice into a large mixing bowl, then add cucumber, cherry tomatoes, onion, olives, parsley, mint, and feta cheese (if using).
- In a separate bowl, whisk together all the ingredients for the lemon dressing.
- Pour the dressing over the vegetables, and toss until mixed and evenly coated.
- Add more salt if needed.
- Enjoy right away, or keep in the fridge until ready to serve. Eat within 3-4 days.
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