Riced Cauliflower Salad
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.
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.
“If you can’t make it better, you can laugh at it.”
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Erma Bombeck
I’ve got cauliflower and parsley & tomatoes from the garden. Maybe I’ll try this!
A great time of year for using what is around!
This sounds delicious, Ruth!!! My mom is looking for good low sugar dishes and this sounds like a real winner!
There are so many possibilities with the riced cauliflower!
I think all of your recipes should end with “Sprinkle with chopped bacon.”
Hahaha—I agree! I think that could be the name of a food blog….SprinkleWithChoppedBacon.com