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A vibrant plate of cauliflower rice salad is served. The dish includes finely chopped cauliflower, halved cherry tomatoes, chickpeas, and green herbs, all topped with sliced almonds. The ingredients are fresh, colorful, and arranged on a blue plate.
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Healthy Cauliflower Salad Recipe

Prep Time25 minutes
WORK TIME25 minutes
Cuisine: World
Servings: 4 yields

Ingredients

For the salad:

  • 1 small cauliflower head
  • 1 onion chopped
  • 2 garlic cloves crushed
  • ½ bunch parsley
  • ¼ bunch mint
  • 2 spring onions
  • 60 g 2oz flaked almonds
  • 200 g 7oz Cherry tomatoes
  • 1 cup 165g Cooked chickpeas
  • 2 tablespoons olive oil

For the dressing:

  • ¼ cup 60ml Lemon juice
  • ¼ cup 60ml Olive oil
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
  • 1 teaspoon Dried oregano

Instructions

  • DIRECTIONS
    1. Cut the cauliflower into small florets/Chunks. Working in batches, place the cauliflower in a food processor and pulse (in 1-2 second pulses) until the cauliflower has the texture of rice or couscous – don’t over process or it will get mushy. Set aside.
    2. Heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes, stirring occasionally, until slightly golden, add crushed garlic, sauté for 1-2 minutes more. Add cauliflower rice, season with salt and cook for 4-5 minutes, until slightly soften. Transfer to a large bowl to cool.
    3. Meanwhile: chop the parsley, mint and green onion. Cut in half cherry tomatoes.
    4. Toast flaked almonds in a dry pan over medium-low heat until lightly golden.
    5. To the bowl with the cauliflower rice add chickpeas, halved tomatoes, chopped mint, chopped parsley, chopped green onion and toasted almonds.
    6. Make the dressing: in a small bowl whisk all dressing ingredients.
    7. Pour the dressing over the salad and stir well.

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