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Rainbow Cauliflower Rice Salad

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  • Makes 8 cups

Kick up the freshness factor of a summer salad by using cauliflower rice (cauliflower florets that have been finely chopped in a food processor) instead of grains. This cauliflower rice salad is also a great way to showcase the rainbow-hued cauliflower available at farmers markets this time of year. In the photo above, you’ll see how it looks using classic white cauliflower. In the video below, we used purple.

By Darshana Thacker,

Ingredients

  • 1 pound cauliflower, any color, riced (4 cups)
  • 1 orange bell pepper, cut into ¼-inch dice (1 cup)
  • 1 red bell pepper, cut into ¼-inch dice (1 cup)
  • 1 cup fresh or thawed frozen green peas (5 ounces)
  • 1 cup fresh or thawed frozen yellow corn (5 ounces)
  • ¼ small red onion, cut into ¼-inch dice (¼ cup)
  • ¼ cup finely chopped fresh cilantro
  • ¼ cup lemon juice
  • 2 tablespoons chopped almonds
  • 1 pinch sea salt and freshly ground black pepper

Instructions

  1. In a large bowl, combine the cauliflower, bell peppers, peas, corn, onion, cilantro, lemon juice, and almonds. Season to taste with salt and pepper. Mix well.
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Rainbow Cauliflower Rice Salad

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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