Purple Cauliflower Rice Salad
User Reviews
4.9
18 reviews
Excellent
Purple Cauliflower Rice Salad
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My Purple Cauliflower Rice Salad pulls together fall staples with a few Mediterranean touches in a base of colorful gluten free cauliflower rice, this dish explodes the notion of what a salad is supposed be.
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Ingredients
- 1 cauliflower head, purple variety
- 1 carrot finely diced
- 1/2 cup chickpea drained and rinsed
- 1 Persian cucumber finely diced, small
- 1/3 cup red bell pepper chopped, roasted
- 1 golden beet roasted and cut in small wedges
- 1 cup Brussels sprouts roasted
- 1/2 cup black olives
- 1/2 cup feta cheese crumbled
- 1/4 cup red onion finely minced
- 1/2 cup Cranberry roasted, and/or
- 1/2 cup pomegranate seed roasted, and/or
garnish
- pine nut handful, toasted
- microgreens sprinkle
dressing
- blood orange about 1/4 cup, juice of 1
- 3 Tbsp olive oil
- 2-3 Tbsp champagne vinegar or other mild white vinegar
- pinch salt
Instructions
- Remove the florets from the head of cauliflower and trim excess stems (a little of the top stem is fine to leave on) Put the florets in a food processor and pulse until they become evenly ground into a coarse grain-like texture, much like couscous. Put the cauliflower rice into a salad bowl and toss with some of the dressing.
- Arrange the other ingredients around the cauliflower, drizzle with dressing, and garnish with the nuts and micro-greens. Alternatively you can toss everything together.
- To roast beets and Brussels sprouts toss them lightly in olive oil, season with salt and pepper, and put on a baking sheet. Roast in a 375F oven for about 30 minutes or until just tender.
- To roast cranberries put on a baking sheet and roast for just 5-6 minutes in a 350F oven, just until they start to pop.
Genuine Reviews
User Reviews
Overall Rating
4.9
18 reviews
Excellent
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