Rainbow Cauliflower Rice Salad
Sneak some extra veggies into your lunch by replacing grains with riced cauliflower! This colorful and refreshing salad combines crunchy bell pepper, sweet corn, juicy peas, and toasted almonds with a light lemon dressing to bring it all together. Feel free to add your favorite herbs or a dash of chili flakes for a touch of heat.
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.
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.
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