Cauliflower Rice Chopped Salad Food

CAULIFLOWER RICE CHOPPED SALAD

Steps:

• Combine riced cauliflower, tomato, cucumber, carrots, celery, onion, cilantro, almonds, and lime zest in a large bowl.
• Stir together lime juice, olive oil, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Pour dressing over salad and toss to combine. Sprinkle with cilantro and serve.

HEALTHY CAULIFLOWER RICE

Steps:

• Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
• Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
• Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

CAULIFLOWER "RICE" TABBOULEH

Steps:

• Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
• Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
• Do Ahead
• Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.

CAULIFLOWER, RICE & LENTIL SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.
• Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.
• To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.

MEDITERRANEAN CAULIFLOWER SALAD

Steps:

• Place the cauliflower florets in the bowl of a food processor fitted with a blade. Pulse a few times until the cauliflower turns rice-like in texture.
• Transfer the finely chopped cauliflower into a larger bowl. Add the parsley, tomatoes, cucumbers, and onions. Give the salad a quick toss to combine.
• Now, add the minced garlic and season with salt and pepper. Finish with fresh lemon juice and a good drizzle of extra virgin olive oil (about 2 tbsp). Give the salad one more good toss to combine.
• For best results, set the cauliflower salad aside for a few minutes before serving to allow the cauliflower to soften and absorb some of the dressing. You can also cover and chill for later. Enjoy!

10+ CAULIFLOWER RICE RECIPES, INCLUDING SPANISH CAULIFLOWER RICE

Steps:

• Rice your cauliflower if it isn't yet. Place the shredded attachment on your food processor and drop cauliflower florets through the shoot while the food processor is on. This will shred and rice your cauliflower!
• Add the avocado oil to a large pan over medium high heat. Once the oil is hot, add the chopped onions and sauté for about 5 minutes until they are softened.
• Add the cauliflower rice and minced garlic to the pan and sauté for about 5 minutes, stirring frequently.
• Add the vegetable broth, tomato paste, salt, cumin, and pepper to the pan. Sauté for 10 minutes, stirring frequently, until all the broth is absorbed.
• Drizzle the cauli rice with lime juice and stir it to combined.
• Transfer the rice to a bowl and garnish with fresh cilantro leaves.

GREEK-STYLE CAULIFLOWER RICE SALAD

Steps:

• Remove the florets from the cauliflower, relatively close to the stem. Put them in a food processor and pulse until they are roughly the size of rice grains. Transfer to a microwaveable bowl or box and mix through 1tbsp of oil. Cook on high, covered, for 2 ½ minutes. Either transfer to a baking sheet or a cold bowl to allow to cool while you prepare the rest.
• Cut the tomatoes in half (or quarters if large). Roughly chop the arugula and parsley - you can do this in the food processor along with the roughly-chopped green onions. Thinly slice the green onions if not using the food processor.
• Mix together the cooled cauliflower rice, tomatoes, chopped arugula, parsley and green onions, and olives. Whisk together the remaining oil, lemon juice, vinegar and oregano and add it to the bowl along with the feta. Mix through and serve (or transfer to a box if taking for lunch/potluck).