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Cauliflower "Rice" Salad with Cranberries & Pumpkin Seeds

"This cauliflower “rice” salad is loaded with antioxidants. It is low cal, low carb, high fiber and it tastes great. You can switch up the kale for spinach if you like; they both work great in this recipe."

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 1/2 pound cauliflower head (chopped, 1 small head)
  • 1 cup finely chopped kale
  • 3/4 cup dried cranberries
  • 1/2 cup pumpkin seeds (raw)
  • 1/4 cup finely diced red onion
  • 1 1/2 tablespoons oil (avocado oil)
  • 1 1/2 tablespoons apple cider vinegar (raw)
  • 2 teaspoons honey (raw)
  • 1 teaspoon salt (pink Himalayan salt, plus more for seasoning)
  • Roasted garlic powder, pinch
  • Black pepper, to taste
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Place the chopped cauliflower and salt in a large pot and cover with water; bring to a boil and cook for 5 minutes.

Step 2

Drain and rinse the cauliflower with cold water, drain again.

Step 3

Roughly mash the cauliflower with a potato masher and mix with the remaining ingredients.

Step 4

Place in a covered bowl and refrigerate for a few hours before serving, taste and adjust the seasoning.

Step 5

This keeps well refrigerated for 4 to 5 days.

  Nutritional Facts
 
 
  • Serving Size: 1 (248.2 g)
  • Calories 394.1
  • Total Fat - 28.3 g
  • Saturated Fat - 8 g
  • Cholesterol - 154.9 mg
  • Sodium - 2462.5 mg
  • Total Carbohydrate - 5.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.3 g
  • Protein - 29.7 g
  • Calcium - 73.9 mg
  • Iron - 3.6 mg
  • Vitamin C - 24.1 mg
  • Thiamin - 0.1 mg
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