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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.

cauliflower rice salad

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.

Comments (2)

(5 from 2 votes)
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Roxanne3 weeks ago
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We had this today for dinner. It was scrumptious, delicious and better than I imagined it would be. My whole family asked for seconds, and my husband had thirds! Will have this quite regular.

Cristina1 year ago
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My favorite salad! I am doing it over and over again. Fresh, crunchy, filling. Love

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Rainbow Cauliflower Rice Salad

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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