This cauliflower rice salad is light, fresh, and full of flavor. It can be served as a main dish or as a side dish with some sort of protein. This salad is filled with fresh herbs, which I love, because it brightens up the dish while adding the nutrients of each herb.
The textures and variety of ingredients really bring the salad to life. Adding mango and lime keep the dish fresh while the cucumber and roasted edamame add a nice crunch. I like to use cauliflower rice to keep it light, but you could also sub in rice, quinoa, or another grain for more substance.
You can serve the cauliflower rice salad hot or cold by substituting a few ingredients, making this a very versatile recipe that can be served all year round. It would be a perfect side dish to bring to a pot luck or an easy dish to prep for the busy week ahead. Another one of my favorite salads to bring to a pot luck is this edamame and corn salad. Hope you enjoy this light and fresh cauliflower salad.
A simple salad with a base of toasted cauliflower rice mixed with fresh herbs, edamame, mango, cucumbers, and fresh lime juice
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
for cooling time 15 minutesminutes
Servings 4
Calories 254kcal
Ingredients
1bunchcilantro
1bunchparsley
1/3cuplime juice
1bunchmint
1seedless cucumber
1medium size mango or 1/2 cup dried cherries
310 oz bagsfrozen cauliflower rice
110 ozbag of frozen unshelled edamame
salt and pepper to taste
optional: 1/2 cup pistachios
Instructions
Preheat oven to 425, line a roasting pan with foil, and a quick spray of avocado oil. Spread edamame evenly on roasting pan and cook until it starts to become crispy and starts to brown (about 20 minutes). Let cool for 10-15 minutes if serving cold
Saute cauliflower rice in a nonstick skillet with a couple tbsp of chicken or vegetable broth over medium high heat. Cook until water has evaporated and cauliflower starts to become golden brown (about 15-20 min). Then set aside to cool if serving cold
While cauliflower is sautéing finely chop cilantro, parsley, and mint. Place herbs in a large bowl.
Dice up cucumber and mango and combine with herbs in a bowl.
Stir in lime juice, cooled edamame, and cauliflower rice.
Add salt and pepper to taste
Option to serve warm: Instead of combining everything in a bowl stir ingredients in skillet with cauliflower rice after it has cooked. Mix all ingredients over medium heat to warm and leave out cucumber (can replace with roasted carrots, red pepper, broccoli or another veggie) and sub mango for dried mango or dried cranberries.
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