I’m having a “mini-series” of riced cauliflower in my kitchen! Riced cauliflower is great as a raw salad, because cauliflower florets are already slightly tender and porous to start with, so, when mixed with other salad ingredients it makes a great base! So, a while, back, I tried using it as you would pasta in a classic “TBG” (tomato, basil, garlic) salad, and the results were delicious.
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riced cauliflower salad with tomato, basil & garlic
2 cups raw riced cauliflower
1 tomato, diced
2 cloves chopped garlic
2 tbsp. julienned basil
2-3 tbsp. extra virgin olive oil (depending on desired oil
intensity)
1/2 tsp. raw apple cider vinegar
1 tbsp.
nutritional yeast
1 tbsp. hulled hempseed
Sea salt
& pepper to taste
Mix all the ingredients in a medium mixing bowl, as you would a pasta or rice salad. Start by adding 2 tablespoons of oil, then taste and check for the consistency you want. Add more oil of desired. Garnish with fresh basil leaf if desired. Sprinkle some fresh grated Parmesan or Romano cheese for non-vegan option.
riced cauliflower salad with tomato, basil & garlic
Ingredients
- 2 cups raw riced cauliflower
- 1 Tomato diced
- 2 cloves chopped garlic
- 2 tbsp. julienned basil
- 2 tbsp. extra virgin olive oil use 3 tbsp. depending on desired oil intensity
- 1/2 tsp. raw apple cider vinegar
- 1 tbsp. nutritional yeast
- 1 tbsp. hulled hempseed
- Sea salt & pepper to taste
Instructions
- Mix all the ingredients in a medium mixing bowl, as you would a pasta or rice salad.
- Start by adding 2 tablespoons of oil, then taste and check for the consistency you want. Add more oil of desired.
- Garnish with fresh basil leaf if desired. Sprinkle some fresh grated Parmesan or Romano cheese for non-vegan option.