Cauliflower Rice Salad
Cauliflower is the newest super food as it is rich in fiber, potassium, vitamins C & K, and (believe it or not) protein. On top of all that goodness, cauliflower is low in carbohydrates and calories.
Cook and crumble it, and you end up with a version of rice.
Now that is good stuff!
Cauliflower Rice Salad
Prep Time
10 minutesCook Time
10 minutesTotal Time
20 minutesIngredients
Yield: 6
- 1 head cauliflower, sliced into 1" pieces
- olive oil
- salt & pepper to taste
- 1/2 pint cherry tomatoes, halved
- 1/2 C microgreens
- 1 or 2 avocados, pitted & sliced
Instructions
Step 1
Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Layer cauliflower slices on parchment paper.
Step 2
Drizzle cauliflower with olive oil and season with S & P. Bake for about 10 minutes (until it is crisp tender).
Step 3
Cool. Pulse cauliflower in food processor until it looks like rice.
Step 4
Serve one large scoop of rice with micro greens on top. Garnish with tomatoes and avocados. Season with S & P as needed.
Step 5
Drizzle with olive oil as needed.
Step 6
Enjoy totally guilt free!
