Cauliflower Rice Salad
Cauliflower is the newest super food as it is rich in fiber, potassium, vitamins C & K, and (believe it or not) protein. On top of all that goodness, cauliflower is low in carbohydrates and calories.
Cook and crumble it, and you end up with a version of rice.
Now that is good stuff!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
- 1 head cauliflower, sliced into 1" pieces
- olive oil
- salt & pepper to taste
- 1/2 pint cherry tomatoes, halved
- 1/2 C microgreens
- 1 or 2 avocados, pitted & sliced
Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Layer cauliflower slices on parchment paper.
Drizzle cauliflower with olive oil and season with S & P. Bake for about 10 minutes (until it is crisp tender).
Cool. Pulse cauliflower in food processor until it looks like rice.
Serve one large scoop of rice with micro greens on top. Garnish with tomatoes and avocados. Season with S & P as needed.
Drizzle with olive oil as needed.
Enjoy totally guilt free!