Purple Cauliflower Rice Salad
By Let's Cooking
My Purple Cauliflower Rice Salad pulls together fall staples with a few Mediterranean touches in a base of colorful gluten free cauliflower rice, this dish explodes the notion of what a salad is supposed be.| ## CLICK TO SEE FULL RECIPES ##| Salads | Salad Recipe | Fruit | Vegetable | Vegan | Vegetarian | Dressings | Healthy Food | Quinoa | Cucumber | #let'scooking
Prep time:
Cook time:
Total time:
Yield: 6-8 Servings
Ingredients:
1 head of purple cauliflower
1 carrot, finely diced
1/2 cup drained and rinsed chickpeas
1 small Persian cucumber, finely diced
1/3 cup roasted red peppers, chopped
1 golden beet, roasted and cut in small wedges
1 cup roasted Brussels sprouts
1/2 cup black olives
1/2 cup crumbled feta cheese
1/4 cup finely minced red onion
1/2 cup roasted cranberries and/or pomegranate seeds
Garnish:
handful of toasted pine nuts
sprinkle of micro-greens
Dressings:
juice of 1 blood orange (about 1/4 cup)
3 Tbsp olive oil
2-3 Tbsp champagne vinegar (or other mild white vinegar)
pinch salt
## CLICK TO SEE FULL RECIPES ##
Instructions:
Remove the florets from the head of cauliflower and trim excess stems (a little of the top stem is fine to leave on) Put the florets in a food processor and pulse until they become evenly ground into a coarse grain-like texture, much like couscous. Put the cauliflower rice into a salad bowl and toss with some of the dressing. Arrange the other ingredients around the cauliflower, drizzle with dressing, and garnish with the nuts and micro-greens. Alternatively you can toss everything together. To roast beets and Brussels sprouts toss them lightly in olive oil, season with salt and pepper, and put on a baking sheet. Roast in a 375F oven for about 30 minutes or until just tender. To roast cranberries put on a baking sheet and roast for just 5-6 minutes in a 350F oven, just until they start to pop.
By Let's Cooking
My Purple Cauliflower Rice Salad pulls together fall staples with a few Mediterranean touches in a base of colorful gluten free cauliflower rice, this dish explodes the notion of what a salad is supposed be.| ## CLICK TO SEE FULL RECIPES ##| Salads | Salad Recipe | Fruit | Vegetable | Vegan | Vegetarian | Dressings | Healthy Food | Quinoa | Cucumber | #let'scooking
Prep time:
Cook time:
Total time:
Yield: 6-8 Servings
Ingredients:
1 head of purple cauliflower
1 carrot, finely diced
1/2 cup drained and rinsed chickpeas
1 small Persian cucumber, finely diced
1/3 cup roasted red peppers, chopped
1 golden beet, roasted and cut in small wedges
1 cup roasted Brussels sprouts
1/2 cup black olives
1/2 cup crumbled feta cheese
1/4 cup finely minced red onion
1/2 cup roasted cranberries and/or pomegranate seeds
Garnish:
handful of toasted pine nuts
sprinkle of micro-greens
Dressings:
juice of 1 blood orange (about 1/4 cup)
3 Tbsp olive oil
2-3 Tbsp champagne vinegar (or other mild white vinegar)
pinch salt
## CLICK TO SEE FULL RECIPES ##
Instructions:
Calories per serving: CALORIES HERE
Fat per serving: FAT HERE
Fat per serving: FAT HERE
Rated 5/5 based on 7 customer reviews
Sources:
https://theviewfromgreatisland.com/purple-cauliflower-rice-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=739872264_30128578_81235 Sources:
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