Riced Cauliflower Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
 
Ingredients
  • 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
Instructions
  1. To rice cauliflower, place cauliflower florets in a food processor and pulse till the cauliflower starts to look like rice.
  2. Mix all the ingredients in a large bowl and toss well with the salad dressing.
  3. Serve immediately or place in the fridge overnight.
Recipe by Swine + Wine at https://www.swineandwine.ca/cauliflower-the-new-kale/