Cauliflower Rice Salad
- Total Time: 15 minutes
- Yield: 14 servings 1x
- Diet: Vegan
This really fools you into thinking you are having a cold rice salad, it’s that Good!
Serve with some lettuce greens and your favourite protein for a balanced macronutrient meal.
1 Head Cauliflower
2 cups chopped tomatoes
12 – 16 large pitted black olives, cut in 1/2
1 cup diced red or green bell pepper (or mixed colours)
4 sprigs chopped coriander
6 chopped basil leaves
4 sprigs parsley chopped
Juice of 2 lemons
4 –6 T. EV Olive Oil
salt and pepper to taste
- Process cauliflower in food processor with off and on pulse action to achieve rice-like consistency (you can also chop finely by hand).
- Place riced cauliflower in bowl and add lemon juice and olive oil.
- Mix in herbs, tomatoes, peppers, olives, salt and pepper.
- Stir everything well and serve chilled.
For variations; Use different vegetables, change up the herbs, and serve with fresh lettuce greens.
- Prep Time: 15 minutes
- Category: salad
- Method: cold
- Cuisine: vegan