Description
This Herbed Cauliflower Salad is the perfect summer side! It’s made with raw cauliflower, crunchy cucumber, roasted asparagus and a variety of fresh herbs that add loads of flavour.
Ingredients
Scale
Salad
- 12–15 spears of asparagus or 2 cups chopped broccoli florets
- 1/2 TBSP olive oil
- 1 medium sized head of cauliflower
- 1 large cucumber, chopped
- 2 TBSP parsley, chopped
- 2 TBSP mint, chopped
- 1/4 cup basil, chopped
- 1/4 cup garlic scapes, thinly sliced
Dressing
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
Instructions
- Preheat oven to 450F or grill to medium heat.
- Begin by preparing your asparagus or broccoli. To do so, lightly coat the vegetable in olive oil and cook in oven or on grill just until cooked. You want to ensure it retains some crunch.
- Remove the outer leaves from the cauliflower head and chop into small florets. Working in two batches, place florets of cauliflower into food processor and pulse until it becomes rice-like in texture.
- Combine riced cauliflower with chopped cucumber, parsley, mint, basil and garlic scapes.
- Make dressing by whisking together vinegar, olive oil, sea salt, garlic powder and oregano.
- Toss salad in desired amount of dressing and adjust salt according to taste. Allow salad to sit a few minutes before serving for the cauliflower to soak up the dressing.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
Nutrition
- Serving Size: 1
- Calories: 274
- Sugar: 11g
- Sodium: 346mg
- Fat: 16.7g
- Protein: 12.5g