Mediterranean Cauliflower and White Bean Salad: A Festive, Nourishing Side Dish

After decadent holiday fare and a few too many sweets, I am ready for a refreshing Mediterranean salad rich in nutrients.  Infused with spices like za’atar, this vibrant medley of cauliflower, white beans, red tomatoes, and green onions tossed in a lemony vinaigrette dressing has quickly become a favorite I crave. Tossing together the red and green colors of the season creates an explosion of flavor and whole food goodness, making a noteworthy side dish or healthy vegetarian lunch option.

Mediterranean Cauliflower and White Bean Salad

  • Servings: 6 to 8
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adapted from A Cedar Spoon


For the basic salad:

  • 4 cups grated fresh cauliflower or cauliflower “rice”
  • 1 to 2 cups grape tomatoes, sliced in halves or thirds
  • 1 cucumber, peeled, quartered, and sliced
  • 1/2 cup black olives, optional
  • 1/2 cup diced spring onions
  • 2 cups (1 – 15 oz can) cooked white beans
  • feta cheese crumbles, optional, to taste

For the dressing:

  • 1/4 cup fresh lemon juice (from 1 to 2 lemons)
  • 1/2 cup extra virgin olive oil or other salad oil
  • 2 Tablespoons red wine vinegar
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 Tablespoon dried parsley flakes or 2 Tablespoons chopped fresh Italian parsley
  • 1 to 2 teaspoons za’atar or Italian spice blend
  • 1+1/2 to 2 teaspoons pure honey


  1. Combine first six salad ingredients in a large bowl.
  2. To make the dressing, whisk together lemon juice, oil, vinegar, honey, salt, parsley, and spices.  Pour over salad ingedients and toss gently.
  3. Keep salad covered and chilled until ready to serve.  Salad may be refrigerated for up to 2 days.


I’m happy to share this recipe with everyone at Fiesta Friday, co-hosted by Angie and Jhuls.


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