Riced Cauliflower Salad
Author: Penny
Recipe type: Salad
Prep time:
Total time:
- 3 cups cauliflower, riced (see below)
- ¼ cup parsley, finely chopped
- ¼ cup mint, finely chopped
- 1 shallot, minced
- 1 small garlic clove, grated on a Microplane
- ¼ cup almonds, sliced and toasted
- ¼ cup dried cranberries
- ¼ cup pomegranate seeds (or just more dried cranberries or currants)
- DRESSING
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon maple syrup
- ¼ cup olive oil
- Salt and Pepper, to taste
- To rice cauliflower, place cauliflower florets in a food processor and pulse till the cauliflower starts to look like rice.
- Mix all the ingredients in a large bowl and toss well with the salad dressing.
- Serve immediately or place in the fridge overnight.
Recipe by Swine + Wine at https://www.swineandwine.ca/cauliflower-the-new-kale/
3.5.3208