Large salad bowl filled with cauliflower rice, romaine, radicchio, frescatrano olives, vegan feta, cherry tomatoes, avocado and mint.

Minty Greek Cauliflower Rice Salad

Minty Greek Cauliflower Rice Salad was up for lunch today. Pro tip: use my JF Universal Salt for recipes like these; the dill in it plays perfectly with the mint, Frescatranos, and vegan feta. Serves 1.


Cauliflower Rice:
Olive oil
Garlic, chopped fine
¼ cup red onion, chopped fine
1 (24oz) bag cauliflower rice
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste

Minty Greek Cauliflower Rice Salad:
Radicchio, chopped
Romaine, chopped
Frescatrano olives, sliced (I like Divina)
Vegan feta, crumbled (I like Trader Joe’s)
Cherry tomatoes, halved
Avocado, chopped
Mint, torn
JF Simple Mustard Vinaigrette, to taste
JF Universal Salt, to taste


Step 1: In a large pan, warm the olive oil over medium/medium-high heat and begin to sauté your red onion and garlic.

Step 2: As that becomes fragrant, add in your cauliflower rice. Season with JF Spicy Salt and cracked black pepper.

Step 3: Don’t rush the cooking process here; you want a browned and slightly crisp bite. Once satisfied with the cook, remove from the heat to cool.

Step 4: In a large bowl, using the radicchio and romaine blend as a base, begin to build your salad. Layer in the Frescatrano olives, vegan feta, cherry tomatoes, avocado, fresh mint, and our cauliflower rice. Toss in my JF Simple Mustard Vinaigrette and finish with JF Universal Salt. Enjoy!

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