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4.9 from 27 votes

Purple Cauliflower Rice Salad

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.

Prep Time
20 mins
Servings: 6 -8 servings
Course: Side Dish , Salad
Cuisine: American

Ingredients

  • 1 head of purple cauliflower
  • 1 carrot finely diced
  • 1/2 cup drained and rinsed chickpeas
  • 1 small Persian cucumber finely diced
  • 1/3 cup roasted red peppers chopped
  • 1 golden beet roasted and cut in small wedges
  • 1 cup roasted Brussels sprouts
  • 1/2 cup black olives
  • 1/2 cup crumbled Feta cheese
  • 1/4 cup finely minced red onion
  • 1/2 cup roasted cranberries and/or pomegranate seeds
garnish
  • handful of toasted pine nuts
  • sprinkle of micro-greens
dressing
  • juice of 1 blood orange about 1/4 cup
  • 3 Tbsp olive oil
  • 2-3 Tbsp champagne vinegar or other mild white vinegar
  • pinch salt

Instructions

    Cup of Yum
  1. 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.
  2. Arrange the other ingredients around the cauliflower, drizzle with dressing, and garnish with the nuts and micro-greens. Alternatively you can toss everything together.
  3. 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.
  4. 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.