Cauliflower Rice Salad Recipes

CAULIFLOWER RICE CHOPPED SALAD

Cauliflower Rice Chopped Salad image

Frozen riced cauliflower is a healthy convenience item that I like to use. I usually have some in the freezer for all kinds of side dishes. It even works in this easy, fresh, chopped salad, too. Once all your veggies are prepared, toss them in a bowl and stir up the tasty dressing, and you're done! Leave out the maple syrup, if you want to be sugar-free.

Provided by Bibi

Categories Fruits and Vegetables Vegetables Cauliflower Rice

Time 20m

Yield 8

Number Of Ingredients 15

Ingredients

1 (12 ounce) package frozen riced cauliflower, thawed and drained
⅔ cup diced fresh tomato
⅔ cup diced cucumber
½ cup diced carrots
½ cup diced celery
2 tablespoons diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons chopped slivered almonds
1 lime, zested and juiced, divided
4 tablespoons extra virgin olive oil
2 teaspoons real maple syrup
1 teaspoon Dijon mustard
¼ teaspoon minced garlic
salt and ground black pepper to taste
2 teaspoons chopped fresh cilantro, or to taste

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.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 6.7 g, Fat 7.7 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 58.3 mg, Sugar 2.4 g

TEX-MEX CAULIFLOWER RICE SALAD

Tex-Mex Cauliflower Rice Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add one 16-ounce bag riced cauliflower (4 cups) and season with salt and pepper. Cook, tossing, until crisp-tender, about 1 minute. Stir in 1 cup thawed frozen fire-roasted corn. Spread out on a plate and let cool. Toss in a serving dish with one 15-ounce can black beans (drained and rinsed) and 1 cup pico de gallo (drained), adding 2 to 4 tablespoons of the pico de gallo liquid as needed.

CAULIFLOWER "RICE" TABBOULEH

Cauliflower

This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix it with leafy greens for a healthy salad.

Provided by Katherine Sacks

Categories Quick and Healthy Parsley Green Onion/Scallion Lemon Juice Cucumber Tomato Mint Cauliflower Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 5 cups

Number Of Ingredients 12

Ingredients

1/2 medium head of cauliflower (about 1 pound), coarsely chopped
5 tablespoons extra-virgin olive oil, divided
1 teaspoon (or more) kosher salt, divided
2 cups (packed) flat-leaf parsley leaves with tender stems
1 cup (packed) mint leaves
2 scallions, white and pale-green parts only, sliced
1 garlic clove, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces
6 ounces cherry tomatoes, quartered

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.

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