Salada de arroz de couve-flor ao estilo grego

Ingredientes

• 1/2 cauliflower (medium)
• 4 tbsp olive oil (divided)
• 1/2 cup cherry tomatoes (or grape tomatoes)
• 1 cup arugula (rocket, packed cup)
• 1/4 cup parsley (relatively well packed)
• 3 green onions
• 1/4 cup pitted olives (sliced or whole then thickly sliced)
• 1/2 cup feta cheese (broken into chunks)
• 1 tbsp lemon juice
• 1/2 tbsp red wine vinegar
• 1/2 tsp dried oregano

Modo de preparo

1. 1

   Remove the florets from the cauliflower, relatively close to the stem. Put them in a food processor and pulse until they are roughly the size of rice grains. Transfer to a microwaveable bowl or box and mix through 1tbsp of oil. Cook on high, covered, for 2 ½ minutes. Either transfer to a baking sheet or a cold bowl to allow to cool while you prepare the rest.

2. 2

   Cut the tomatoes in half (or quarters if large). Roughly chop the arugula and parsley - you can do this in the food processor along with the roughly-chopped green onions. Thinly slice the green onions if not using the food processor.

3. 3

   Mix together the cooled cauliflower rice, tomatoes, chopped arugula, parsley and green onions, and olives. Whisk together the remaining oil, lemon juice, vinegar and oregano and add it to the bowl along with the feta. Mix through, add a little salt and pepper as needed and to taste, and serve (or transfer to a box if taking for lunch/potluck).