Cauliflower Rice Salad

5 from 1 vote

Health meets flavour in in our Riced Cauliflower Salad a delightful combination, where we marry cauliflower with traditional rice salad ingredients.

Prep Time15

Cook Time0

Course: Salad

Cuisine: American, Australian

Keyword: cauliflower

Difficulty: Easy

Diet: Keto, Low Carb, nut free, Paleo, Vegetarian,, Whole30

Servings: as a side

Calories: 120kcal

4 cups cauliflower rice
1 cup carrots (finely diced, 4 small carrots 200 grams or 7 ounces)
1 cup baby peas (cooked)
1 cup corn kernles (cooked)
1 cup red bullhorn pepper (finely diced, 1 medium pepper 180 grams or 6.3 ounces)
⅓ parsley (chopped)
4 tablespoons mayo (either whole egg mayonnaise, vegan or paleo)
2 tablespoons lemon juice

Wash your cauliflower thoroughly and pat dry.
Remove the leaves and core then discard. Then cut into manageable pieces, add to your food processor with the s-blade attachment until it looks like rice. Alternatively, cut into manageable chunks and grate using the biggest holes on a box grater.

Wash, peel and trim your carrots then either finely dice or blitz in your food processor.
Remove the core and seeds from your red capsicum/pepper, rinse the seeds then finely dice.
Wash and trim your green onion then slice finely.

Place all the riced cauliflower, finely diced carrots and capsicum, add the cooked baby peas and corn kernels.  Season with sea salt and cracked black pepper, add the mayonnaise and lemon juice and tons well to combine. Taste and adjust seasonings according to your liking.
Arrange in a salad bowl or platter, scatter with the sliced green onions and toasted sesame seeds. Keep chilled until ready to serve.