Cauliflower "Rice" Salad with Cranberries & Pumpkin Seeds
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
20m
Ready In
Ready In
Recipe: #25926
April 16, 2017
Categories: Salads, Vegetable Salad, Vegetables, Cauliflower, Native American, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Small Batch Cooking, Baby Shower, Birthday, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Regional Holiday, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Boil, Gluten-Free, Heart Healthy, High Fiber, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Kid's Lunches, Spring 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."
Original recipe yields 4 servings
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 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.
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