Cauliflower is having a moment. It’s everywhere, right? From pizza crusts to a mashed side dish to a rice substitute – it’s an incredibly versatile food. I previously took very little notice of this vegetable, but now I make sure to have a couple heads in my fridge at all times. I’ve been experimenting a bit and I’ve learned a trick — you can use riced cauliflower as a substitute for just about any rice or pasta in your favorite salad recipes. I’ve tried it with dozens of recipes and they all turn out fantastic! There’s no need to cook the cauliflower, just “rice” it.*
I love Ina Garten’s salad recipes. They’re always full of bright, clean flavors. I used to make her Shrimp and Orzo salad with whole wheat orzo back in the day, but the other night I decided to try it with cauliflower. I tossed it together and took it to a pot-luck. Mind you, this was my first time meeting many of my new neighbors, so I was taking a chance! I had many people walk up and ask, “Did you make the salad? I loved it!” Whew. My gamble paid off.
Give riced cauliflower a try with your favorite salads. It’s a great way to cut down on the grains and carbs, and I bet your family or guests won’t even know the difference!
Here are some other flavorful dishes utilizing cauliflower:
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