Cauliflower Rice Chopped Salad Recipes

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TEX-MEX CAULIFLOWER RICE SALAD



Tex-Mex Cauliflower Rice Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add one 16-ounce bag riced cauliflower (4 cups) and season with salt and pepper. Cook, tossing, until crisp-tender, about 1 minute. Stir in 1 cup thawed frozen fire-roasted corn. Spread out on a plate and let cool. Toss in a serving dish with one 15-ounce can black beans (drained and rinsed) and 1 cup pico de gallo (drained), adding 2 to 4 tablespoons of the pico de gallo liquid as needed.

CAULIFLOWER RICE CHOPPED SALAD



Cauliflower Rice Chopped Salad image

Frozen riced cauliflower is a healthy convenience item that I like to use. I usually have some in the freezer for all kinds of side dishes. It even works in this easy, fresh, chopped salad, too. Once all your veggies are prepared, toss them in a bowl and stir up the tasty dressing, and you're done! Leave out the maple syrup, if you want to be sugar-free.

Provided by Bibi

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 20m

Yield 8

Number Of Ingredients 15

1 (12 ounce) package frozen riced cauliflower, thawed and drained
⅔ cup diced fresh tomato
⅔ cup diced cucumber
½ cup diced carrots
½ cup diced celery
2 tablespoons diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons chopped slivered almonds
1 lime, zested and juiced, divided
4 tablespoons extra virgin olive oil
2 teaspoons real maple syrup
1 teaspoon Dijon mustard
¼ teaspoon minced garlic
salt and ground black pepper to taste
2 teaspoons chopped fresh cilantro, or to taste

Steps:

  • Combine riced cauliflower, tomato, cucumber, carrots, celery, onion, cilantro, almonds, and lime zest in a large bowl.
  • Stir together lime juice, olive oil, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Pour dressing over salad and toss to combine. Sprinkle with cilantro and serve.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 6.7 g, Fat 7.7 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 58.3 mg, Sugar 2.4 g

CAULIFLOWER-SALSA SALAD



Cauliflower-Salsa Salad image

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 medium head cauliflower
1 container (16 ounces) refrigerated fresh salsa
1 tablespoon garlic oil
1/4 teaspoon coarsely ground pepper
1 cup flat-leaf parsley or cilantro leaves

Steps:

  • Cut cauliflower into florets. In a large saucepan, place steamer basket over 1 in. of water. Place cauliflower in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 6-8 minutes. Remove cauliflower and immediately drop into ice water. Drain and pat dry., Place cauliflower in a large bowl; toss with salsa, garlic oil and pepper; stir in parsley. Refrigerate at least 30 minutes before serving, or up to 2 hours.

Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 338mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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