Cauliflower "Rice" Salad with Cranberries & Pumpkin Seeds

4
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"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."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related