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5 from 6 votes

Mediterranean Cauliflower Couscous Salad (Paleo, Whole30, Keto, Vegan)

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!
Prep Time15 mins
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Keyword: how to make cauliflower couscous, keto couscous, keto side dish, Low carb cauliflower couscous, mediterranean couscous salad, Paleo couscous recipe, Whole30 couscous, whole30 salad, whole30 side dish
Servings: 6 servings
Calories: 147kcal


  • 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

Lemon Dressing


  • 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.


Serving: 1serving - makes 6 | Calories: 147kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 374mg | Potassium: 349mg | Fiber: 3g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 54mg | Calcium: 62mg | Iron: 1mg