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Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Enjoy this Greek salad made pareve! If you are dairy-free or just want to serve this a Greek salad with a meat meal, cauliflower’s versatility makes it a delicious substitute. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 head romaine lettuce, chopped
1 cup grape tomatoes, halved
1 Persian cucumber, sliced
1/2 cup Gefen Sliced Black Olives
1 small red onion, thinly sliced into half-moons
1/3 cup Gefen Olive Oil
2 tablespoons Tonnelli Red Wine Vinegar
juice of 1/2 lemon
1 teaspoon Gefen Oregano
salt, to taste
pepper, to taste
12 ounces (340 grams) Beleaf Frozen Cauliflower Florets, thawed
1 teaspoon kosher salt
1 teaspoon white vinegar
Finely chop the cauliflower to resemble feta cheese crumbles. Place in a bowl and mix with salt and vinegar. Allow to marinate while you prepare the salad.
In a small bowl, combine the dressing ingredients and whisk until blended.
Arrange lettuce, tomatoes, cucumber, olives, and red onion in a serving bowl.
Drain the cauliflower of any liquid and sprinkle over the salad. Toss with dressing before serving.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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