This super simple cauliflower rice salad has the perfect balance of sweet from the blueberries, salt from the pickled red onions, and crunch from the toasted almonds. It’s loaded with tons of fresh herbs and tossed in lemon juice, olive oil and salt. It will leave you feeling nourished, refreshed and wanting seconds!
Make this salad as a side for your next summer BBQ or weeknight dinner. My favorite way to eat it is with a juicy burger or sausage or a fried egg with a side of avocado.
How do you prepare cauliflower rice?
It may seem like extra work but it’s not that bad and totally worth it. Just cut the cauliflower into florets (or buy florets), throw them in a food processor and pulse a few times, until it turns into a coarse rice/couscous texture. After this, you can cook it either by microwaving (covered) in a glass bowl OR sauté on the stove for 2-3 minutes to soften.
Can you buy cauliflower rice?
YES. You can find already ‘riced’ cauliflower at lots of grocery stores now either frozen or refrigerated (Whole Foods, Trader Joes, Costco has it). 1.5 lbs of cauliflower will make about 5 cups of cauliflower rice. This is a good alternative for those who don’t have a food processor or the time to make it at home.
Is cauliflower rice good for you?
YES. It’s a great low-carb, nutrient-dense and gluten-free alternative to grains. Cauliflower is a member of the cruciferous vegetable family, which is known for it’s anti-cancer properties. It’s packed with nutrients, like vitamin K, vitamin C, B vitamins, potassium and fiber.
Servings 6
Cook Time 24 minutes Ingredients
For the pickled red onions (make a day ahead):
- 1 large red onion, thinly sliced
- 1 cup water
- 1/2 cup apple cider vinegar or red wine vinegar
- 1 tbsp salt
- Place the onions in a large mason jar. Add the water, vinegar and salt and shake vigorously to combine. Press the onions down to submerge them into the liquid. Cover with a lid and place in the fridge overnight or for at least 8 hours.
For the salad:
- 1 lg head cauliflower (about 1.5-2lbs or 5 cups cauliflower rice)
- 3/4 cup blueberries
- 1/2 cup pickled red onions, plus more for topping (recipe above)
- 1 cup loosely packed fresh mint, chopped
- 1 cup loosely packed fresh basil, chopped
- 1/2 cup cup chopped toasted almonds
- 1/4 cup cup olive oil
- 3 tbsp lemon juice
- 1/4 tsp salt
Instructions
- To make the cauliflower rice, add the florets to a food processor in two batches and pulse a few times, or until a coarse rice/couscous texture forms.
- Transfer to a skillet over medium heat and sauté for 3 minutes, stirring often, just to soften the cauliflower. Alternatively, place the cauliflower rice in a microwavable bowl, cover with a towel, and microwave for 1 minute. Spread the cauliflower around in a thin layer in the bowl so it can cool quickly. Place in the fridge to cool for 10-20 minutes.
- Once cool, add the blueberries, onions, herbs, almonds, olive oil, lemon juice and salt and toss to combine.
- Serve topped with more pickled red onions. Enjoy!
Tips and tricks for Red, White and Bluberry Cauliflower Rice Salad
- Easily substitute 1 cup uncooked quinoa for the cauliflower rice
- Don’t forget to make the pickled red onions a day ahead!
- This salad will stay good in the fridge for up to 5 days
- Pickled red onions stay good in the fridge for up to 3 weeks, but are best the first week
- Make a big batch of cauliflower rice and freeze half in ziplock bags to save time
- Add some lentils or chickpeas to turn into a one dish meal
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