This simple dish is filling, but low in carbs. Cauliflower rice is combined with roasted Brussels sprouts, marinara sauce, olives, sun-dried tomatoes, and white beans so that it is bursting with Mediterranean flavor. One of the best things about this salad is that you can enjoy this cold or warm. So no matter where you are and what the season, this is always amazing and will never disappoint you and your guests. This is the dish you can serve on a potluck, picnic, appetizer, lunch, or dinner. The possibilities are countless, so dream big.

Mediterranean Cauliflower Rice and Roasted Brussels Sprouts Salad [Vegan, Gluten-Free]

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  • 1 cauliflower head, riced
  • 1/2 cup olives, stones removed
  • 6 ounces Brussels sprouts, peeled
  • 3/4 sun-dried tomatoes, chopped
  • 14 ounces marinara sauce
  • 1 cup white beans, from a can, drained
  • Salt and pepper to taste


  1. Line a baking sheet with parchment paper and put the cleaned Brussels sprouts on it. Season with a little salt and pepper before you give them into the oven to roast for around 15 minutes at 400°F.
  2. While the sprouts are roasting, you can use the time to prepare the cauliflower rice. Chop your cauliflower into florets, add to a food processor, and pulse into a rice-like texture.
  3. Combine marinara, cauliflower rice, Brussels sprouts, and all remaining ingredients in a bowl. Eat straight from the bowl or divide into small plates.


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