Riced Cauliflower Salad

September 27th, 2017 6 Comments

 

Cauliflower has been experiencing quite the celebrity status over the last few years because of its sturdiness and mild flavor that make it a decent grain-substitute when ‘riced’. Pizza crusts, pilafs, salads, as pasta—cauliflower has found its way into many low-carb experiments.

 

 

I wanted to make a saffron-cauliflower pilaf so I simmered the grated cauliflower with saffron, but after tasting it I was not excited. I don’t know if cauliflower and saffron have an inherent clash tendency, or if a combination with fresh peppermint was just too much, but I did know it was not going to be a recipe for the week.

 

Last fall at a Minneapolis food truck we enjoyed the decadence of fried cauliflower with a curry-mayo dipping sauce. Scott recreated a delicious version of it at home and suggested I try making a salad-ized version of the flavors. So here we are. I had thought bacon would be a tasty addition sprinkled on top (when is it NOT?) to give it a BLT flavor combo—but I’ll leave that up to your discretion.

 

Let this give you permission to see what you have, then Make Stuff Up.

 

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A little ‘side’ note—these photos are from a house we visited in Denver covered with bark siding.  Check out more about this intriguing idea at Bark House.  I don’t know how the siding holds up to northern climates, but you could also use it as interior panels.  Love it!

 

 

 

Riced Cauliflower Salad

Prep Time: 20 minutes

Cook Time: 15-20 minutes

 

Simmer in a covered pan:

2 cups grated Cauliflower

1 cup water

1/4 teaspoon Salt

Turn off heat after 15 minutes and drain the cauliflower.

Mix the Dressing in a bowl:

2 Tablespoons Mayonnaise

2 teaspoons Prepared Mustard

1/2 teaspoon Cider Vinegar

1/2 teaspoon Curry Powder

Salt to taste

Dash of Granulated Garlic

Dash of Nutmeg

Mix together:

Riced Cauliflower, cooked and drained

2 Roma Tomatoes, diced with seeds removed

1/4 cup Parsley, minced

the Dressing

Sprinkle with chopped Bacon.

 

 

Don’t forget these stunning beauties are edible and are still blooming this time of year!  Garnish anything liberally with your garden Bachelor Buttons.

photo by David Cavagnaro

 

“If you can’t make it better, you can laugh at it.”

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Erma Bombeck

 

 

 

 

 

 

 

6 Comments

  1. Alice says:

    I’ve got cauliflower and parsley & tomatoes from the garden. Maybe I’ll try this!

  2. Carolyn says:

    This sounds delicious, Ruth!!! My mom is looking for good low sugar dishes and this sounds like a real winner!

  3. Alice says:

    I think all of your recipes should end with “Sprinkle with chopped bacon.”

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