Best 2 Cauliflower Rice Chopped Salad Recipes
Craving a refreshing and healthy salad that's bursting with flavor? Look no further than this fantastic Cauliflower Rice Chopped Salad! This vibrant dish combines the goodness of cauliflower rice, crisp vegetables, juicy fruits, and a tangy dressing for a culinary experience like no other. Get ready to tantalize your taste buds with this delightful salad, perfect for a light lunch, a vibrant side dish, or even a healthy snack. With its colorful ingredients and irresistible taste, the Cauliflower Rice Chopped Salad is sure to be a hit at your next gathering or as a delightful addition to your everyday meals. So, let's dive into the exciting world of flavors and discover how to create this scrumptious salad in just a few simple steps!
Check out the recipes below so you can choose the best recipe for yourself!
TEX-MEX CAULIFLOWER RICE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add one 16-ounce bag riced cauliflower (4 cups) and season with salt and pepper. Cook, tossing, until crisp-tender, about 1 minute. Stir in 1 cup thawed frozen fire-roasted corn. Spread out on a plate and let cool. Toss in a serving dish with one 15-ounce can black beans (drained and rinsed) and 1 cup pico de gallo (drained), adding 2 to 4 tablespoons of the pico de gallo liquid as needed.
GREEK-STYLE CAULIFLOWER RICE SALAD
Steps:
- Remove the florets from the cauliflower, relatively close to the stem. Put them in a food processor and pulse until they are roughly the size of rice grains. Transfer to a microwaveable bowl or box and mix through 1tbsp of oil. Cook on high, covered, for 2 ½ minutes. Either transfer to a baking sheet or a cold bowl to allow to cool while you prepare the rest.
- Cut the tomatoes in half (or quarters if large). Roughly chop the arugula and parsley - you can do this in the food processor along with the roughly-chopped green onions. Thinly slice the green onions if not using the food processor.
- Mix together the cooled cauliflower rice, tomatoes, chopped arugula, parsley and green onions, and olives. Whisk together the remaining oil, lemon juice, vinegar and oregano and add it to the bowl along with the feta. Mix through and serve (or transfer to a box if taking for lunch/potluck).
Nutrition Facts : Calories 398 kcal, Carbohydrate 7 g, Protein 7 g, Fat 38 g, SaturatedFat 9 g, Cholesterol 33 mg, Sodium 703 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
Tips:
- Use a sharp knife to chop the cauliflower rice into small, even pieces. This will help it cook evenly.
- If you don't have a food processor, you can grate the cauliflower using a box grater. Just be sure to use the smallest holes.
- You can use any type of chopped vegetables in this salad. Some good options include carrots, celery, cucumbers, bell peppers, and radishes.
- If you want a more flavorful salad, try adding some chopped fresh herbs, such as parsley, cilantro, or basil.
- You can also add some chopped nuts or seeds to the salad for extra crunch and flavor.
- Be sure to season the salad to taste with salt, pepper, and any other desired seasonings.
Conclusion:
Cauliflower rice chopped salad is a healthy, delicious, and easy-to-make salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover cauliflower rice. With its simple ingredients and customizable flavor profile, this salad is sure to become a favorite in your household. So next time you're looking for a healthy and satisfying salad, give cauliflower rice chopped salad a try!
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