Bejeweled Cauli-Rice Salad

Name: Bejeweled Cauli-Rice Salad
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Gluten-Free, Grain-Free
Ingredients: 2 tsp olive oil, plus additional 2 TB to finish; 8.8 oz cauliflower ‘rice’ (see Chef Tip); 2.8 oz shelled pistachios, roughly chopped; 2.5 oz dried cranberries, finely chopped; Generous handful dill leaves, finely chopped; Generous handful parsley leaves, finely chopped; Squeeze fresh lemon juice (optional); Sea salt; Freshly ground black pepper

Bejeweled Cauli-Rice Salad features a vibrant mix of cauliflower rice, chopped pistachios, and dried cranberries, adorned with fresh dill and parsley. Finished with a drizzle of olive oil and a squeeze of lemon juice, this salad offers a delightful combination of textures and flavors, perfect for a light and nutritious meal.

This salad is a little twist on a low carb cauli-tabbouleh. While still full of texture, this version is simple and colorful but offers a different combination of fresh and exciting flavors. I added pistachios and dried cranberries which offer even more exciting crunch to every mouthful. It is as delicious as it is pretty. Double or triple the ingredients to serve more because it makes a great side dish on a summer day!

Chef Tips:

Cauliflower rice is very easy to make. Some people grate cauliflower florets, but it’s far easier to simply blitz raw cauliflower florets in a food processor until they resemble coarse crumbs.
Be generous with the herbs used here, they balance out the flavors and bring a lovely fresh element.

Serves 2

Bejeweled Cauli-Rice Salad

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

Ingredients

2 tsp olive oil, plus additional 2 TB to finish
8.8 oz cauliflower ‘rice’ (see Chef Tip)
2.8 oz shelled pistachios, roughly chopped
2.5 oz dried cranberries, finely chopped
Generous handful dill leaves, finely chopped
Generous handful parsley leaves, finely chopped
Squeeze fresh lemon juice (optional)
Sea salt
Freshly ground black pepper

Instructions

Heat the 2 teaspoons olive oil in a large non-stick pan or wok over medium-high heat.
Add the cauliflower ‘rice’ and season with salt and pepper.
Cook for 2-3 minutes, stirring regularly. You don’t want the cauliflower to completely soften, it should still retain some texture.
Pour it into a large bowl and leave to cool to room temperature, around 15-20 minutes.
Once the cauli-rice has cooled, stir in the chopped pistachios and cranberries along with all the chopped herbs.
Stir in the two tablespoons of olive oil and mix well. Taste the mixture and adjust the seasoning with lemon juice (if you desire some acidity) and more salt and pepper, if needed. Enjoy!