Red White and Blueberry Cauliflower Rice Salad
Servings 6
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!
Notes
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