Purple Cauliflower Rice Salad

Recipe by The View From the Great Island

My healthy Purple Cauliflower Rice Salad is gluten free and colorful ~ combining roasted and raw veggies for tons of antioxidants, vitamins, and fiber!

Ingredients

• 1 head of purple cauliflower
• 1 carrot (finely diced)
• ½ cup drained and rinsed chickpeas
• 1 small Persian cucumber (finely diced)
• ⅓ cup roasted red peppers (chopped)
• 1 golden beet, roasted and cut in small wedges
• 1 cup roasted Brussels sprouts
• ½ cup black olives
• ½ cup crumbled feta cheese
• ¼ cup finely minced red onion
• ½ cup roasted cranberries and/or pomegranate seeds
• garnish
• handful of toasted pine nuts
• sprinkle of micro-greens
• dressing
• juice of 1 blood orange (about 1/4 cup)
• 3 tbsp olive oil
• 2 tbsp champagne vinegar (or other mild white vinegar)
• pinch salt

Method

1. Remove the florets from the head of cauliflower and trim excess stems (a little of the top stem is fine to leave on) Put the florets in a food processor and pulse until they become evenly ground into a coarse grain-like texture, much like couscous. Put the cauliflower rice into a salad bowl and toss with some of the dressing.
2. Arrange the other ingredients around the cauliflower, drizzle with dressing, and garnish with the nuts and micro-greens. Alternatively you can toss everything together.
3. To roast beets and Brussels sprouts toss them lightly in olive oil, season with salt and pepper, and put on a baking sheet. Roast in a 375F oven for about 30 minutes or until just tender.
4. To roast cranberries put on a baking sheet and roast for just 5-6 minutes in a 350F oven, just until they start to pop.

View the recipe instructions at The View From the Great Island