This recipe is refreshing, energizing, and light on the body — a perfect meal for any day of the week.
Makes 4-5 servings
1 head cauliflower, chopped (roughly 3 cups)
2 tbsp sweet onion or onion of choice, minced
1/2 cup celery
1 cup bell peppers, chopped (1/2 yellow, 1/2 orange)
1/2 cup feta, crumbled
2/3 cup tomatoes
1/3 cup goji berries (optional, to taste)
1 cup cucumbers
3 tbsp olive oil
3 tbsp apple cider vinegar
1 heaping tbsp dijon mustard
juice of one lime
one stalk fresh basil
several stems garlic chives
arugula, watercress, mixed greens
edible flowers for garnish
Finely chop cauliflower to a rice consistency.
Food processor method: Add chopped cauliflower to food processor and mix until it looks like rice. Low speed, 20-30 seconds.
Blender method: blend 1 handful of cauliflower at a time on LOW speed for about 5 seconds or until a rice crumble is made.
Place cauliflower rice in bowl and add remaining ingredients.
In a blender, combine olive oil, apple cider vinegar, dijon mustard, and lime juice.
Lightly chop herbs and add to blender. Gently pulse for several seconds, until herbs are small.
Mix dressing with cauliflower rice. Add to salad and garnish, or enjoy as a stand-alone dish.
Store any leftovers in refrigerator in an airtight container. Will keep for 2-3 days.
DO NOT over blend/mix the cauliflower, this can make a mush or cauliflower paste.
Leftovers are lovely to save and use as salad toppers or added to soups!