Riced Cauliflower Salad
This colorful and flavor-packed salad is surprisingly filling. Although it makes a lot, it stores well refrigerated and will taste even better the next day.
Makes
Serving size
Ingredients
4½ cups (481g) cauliflower, riced
½ cup pomegranate seeds
½ cup almonds, sliced or chopped
½ cup mint, chopped
1 cup (113g) chickpeas
½ cup cranberries, dried, sweetened
1 lemon, zested
2 lemons, juiced
¼ cup olive oil
Instructions
- Grate the cauliflower florets on the large hole side of a box grater (you can also buy ‘pre-riced’ raw cauliflower). Discard core and leaves (or use for vegetable stock).
- Place the riced cauliflower in a large salad bowl.
- Add the pomegranate, almonds, mint, chickpeas, cranberries and lemon zest. Toss until mixed well.
- Pour in the lemon juice and olive oil over the salad. Mix to combine thoroughly.
- Serve as a side salad or for lunch with crisp bread. Enjoy!
Cooking Tip
It’s cheaper and more flavorful to rice the cauliflower yourself – it’s surprisingly easy. Pre-riced cauliflower can dry out if you wait too long to use it.
Recipe contributed by FamilyCook Productions
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