Cauliflower "Rice" Salad with Cranberries & Pumpkin Seeds
Recipe: #25926
April 16, 2017
Categories: Salads, Vegetable Salad, Cauliflower, Native American, Baby Shower, Birthday, Brunch, Easter, Fathers Day, Labor Day, Mothers Day, New Years, Picnic, Potluck, Sunday Dinner, Thanksgiving Valentine's Day, Wedding, Gluten-Free, Heart Healthy, High Fiber, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Vegetarian, Kid's Lunches, more
"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
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.