Name: Rainbow Cauliflower Rice Salad
Total time: 20 min
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

Ready In: 20 minutes
Makes 8 cups
watch the video
print/save recipe

Please enter your email to continue.

Email

Cancel

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 Wendel, Jun 19, 2018

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

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.

(2)

2 Comments

Comments (2)

(5 from 2 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Roxanne1 year ago

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.

Cristina2 years ago

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

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

Rainbow Cauliflower Rice Salad

about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

see more from this author