Herbed Cauliflower Rice Salad


Herb Cauliflower Rice Salad

Author Grandma Barb


  • 1 large head of cauliflower chopped
  • 1/2 cup coconut avocado or olive oil (¼ for cooking, ¼ for dressing)
  • 1 cup diced yellow or red onion or both
  • 1 red bell pepper chopped
  • 1 cup kale finely chopped can use stems, finely chop and cook with onions
  • 1 cup finely chopped flat-leaf parsley
  • 1/2 cup finely chopped fresh mint leaves
  • 1 cup finely chopped fresh cilantro leaves
  • 1 lemon zest and juice add more if desired
  • 1/2 tsp sea salt or more to taste
  • 1 cup chopped dried cranberries or dried cherries or apricots
  • 1 cup chopped roasted almonds or pistachio
  • 1 cup shelled steamed Edamame (optional)


  1. To make cauliflower rice, grate with box grater, or food processor and until rice consistency. (Not too fine or it becomes mushy)
  2. In skillet warm ¼ oil or more if needed, add onion & kale stems, sauté 5 mins until soft and translucent, add bell pepper, cook 5 more mins. Add cauliflower rice, and stir until softened but not mushy. Add chopped kale until softened.
  3. Transfer cauliflower mixture to salad bowl add parsley, mint, cilantro.
  4. Blend oil, lemon juice, zest and salt, pour over salad, add dried fruit and nuts and toss to combine, adjust salt to taste. Serve at room temperature.