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.

Serving size

1 cup

Makes

6

Prep time: 15min
Cook time: -
Total: 15min

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

Nutrition Info

Makes:Serving size: 1 cup

Calories

238

Fat

15 g

Saturated Fat

2 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

26 g

Sugar

15 g

Fiber

6 g

Protein

5 g

Sodium

68 mg

Calcium

71 mg

Phosphorus

107 mg

Potassium

420 mg

Instructions

  1. 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).
  2. Place the riced cauliflower in a large salad bowl.
  3. Add the pomegranate, almonds, mint, chickpeas, cranberries and lemon zest. Toss until mixed well.
  4. Pour in the lemon juice and olive oil over the salad. Mix to combine thoroughly.
  5. Serve as a side salad or for lunch with crisp bread.  Enjoy!
Recipe contributed by FamilyCook Productions

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.