Cauliflower Salad
This cauliflower salad is riced cauliflower florets combined with veggies and garbanzo beans and tossed with a light lemon vinaigrette. A low carb side dish that’s packed full of fresh flavors!
Servings: 6 servings
Calories: 143kcal
Ingredients
- 1 head cauliflower
- 1/2 cup diced tomatoes
- 1/2 cup sliced scallions
- 1 cup chopped cucumbers
- 1/2 cup chopped parsley
- 1/3 cup chopped mint
- 1 cup garbanzo beans, drained and rinsed
- 1/2 cup chopped green olives
Dressing
- 2 cloves garlic, chopped
- 1/4 cup lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice the cauliflower in half and use a knife to remove all the florets. Cut some of the larger florets into smaller pieces so they'll fit in your food processor.
- Place cauliflower florets in the food processor and pulse back and forth until you have a fine, gravel-like consisitency. You may have to work in batches.
- Transfer cauliflower to a large bowl and add in tomatoes, scallions, cucumber, parsely, mint, garbanzo beans and olives.
Dressing
- In a small spouted cup combine; garlic, olive oil, lemon juice, salt, and pepper. Gently whisk together.
- Pour dressing over salad and gently toss together. Adjust seaonings and enjoy.
Notes
Store unused portion in a covered container in the fridge for up to 4 days.
Nutrition
Serving: 1cup | Calories: 143kcal | Carbohydrates: 16g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 509mg | Fiber: 5g | Sugar: 4g | Vitamin A: 694IU | Vitamin C: 62mg | Calcium: 70mg | Iron: 2mg