Cauliflower "Rice" Salad


I saw an amazing rice "salad" recipe while perusing a fitness magazine and wanted to try it. Ultimately, I ended up making my own substitutions (cauliflower for rice) and came up with a low-carb, delicious meal option. This recipe yielded a large container full, so it's a perfect "Food Prep Sunday" option!

Cauliflower Rice Salad-2
Cauliflower Rice Salad-2


  • 1 head of cauliflower
  • 1 red bell pepper, seeded and chopped
  • 1/2 English cucumber, diced
  • 1/2 pint grape tomatoes, halved
  • 1/2 vidalia onion, chopped
  • 1/2 C walnuts, chopped
  • 2 stalks celery, chopped
  • 3 scallions, sliced
  • 1/4 C fresh cilantro, chopped
  • 1/3 C olive oil
  • 1 lime, zested & juiced
  • 3 T rice wine vinegar
  • 2 T brown sugar (or sprinkle of stevia)
  • Kosher Salt & Black Pepper to taste
  1. Using a medium-sized pot, boil water. Wash cauliflower, cut stalks off, and place florets in boiling water and cook for 10 minutes. Strain and allow to cool.
  2. Once cauliflower has cooled, using clean hands, crumble into a large bowl so that the cauliflower is almost "rice-like."
  3. Add bell peppers, cucumbers, grape tomatoes, onion, walnuts, celery, and scallions into the crumbled cauliflower mix.
  4. Whisk together oil, lime juice, rice wine vinegar, and stevia/brown sugar in a separate, small bowl. Once dressing is mixed, drizzle over vegetable mixture and toss well.
  5. Add kosher salt and black pepper to taste.
  6. Enjoy!