Everyday Cauliflower Parsley Salad

IMG_4688.JPG

I can be a creature of habit with my lunches, opting for the same two things for months at a time, which often involve My Go-To Spicy Sweet Potato Pomegranate Salad or a green smoothie with a side of bone broth. But since the stay at home order, I’ve gotten a lot more creative with what I make, trying to use all of my produce before it goes bad, and diversifying my lunch menu week by week.

This week I was on a cauliflower kick - I had a large head leftover from our cauliflower parm night, and wanted to use it before it went bad in the coming days. While I’m not usually a fan of cauliflower rice as a substitute for regular rice, I do love ricing cauliflower in my food processor and using it raw, uncooked for other things. I came across Nutrition Stripped’s cauliflower recipe and had to make it, but found that I was short on a few things it called for so I made a few subs to work with what I already had, and it was delish. I eat it alone as a snack, or atop an arugula salad with chicken for a heartier meal. The proportions of this recipe make enough for 3-6 meals depending on size, so I keep it in my fridge and eat it throughout the week.

INGREDIENTS

1 head of cauliflower riced (or use pre-riced cauliflower)

IMG_4689.JPG

2-3 tablespoons olive oil

1 tablespoon raw apple cider vinegar

1 teaspoon dijon mustard

3 cloves garlic, minced

1/4 red onion diced

1/4 cup roasted and salted sunflower seeds

1/4 cup chia seeds 

1 tablespoon diced fresh chives

1/4 cup chopped fresh parsley

1/4 teaspoon ground cumin

1/4 teaspoon cayenne powder

Sea salt to taste

Black pepper to taste

2 tablespoons lemon juice

1 tablespoon lemon zest

3 tablespoons feta

Everything but the Bagel Seasoning (optional)

RECIPE

  1. If using a full head or cauliflower pieces, put into food processor or blender and chop until grained the size of rice. You can also do so on a cutting board sans a food processor by chopping into fine pieces. Set aside.

  2. In a small bowl, mix the olive oil, apple cider vinegar, and dijon mustard until combined. Set aside.

  3. In a medium bowl, add garlic, onion, sunflower seeds, chia seeds, chives, parsley, cumin, cayenne powder, salt, pepper, lemon juice, lemon zest, and feta. Add in dressing and toss.

  4. Add in riced cauliflower and toss until well combined. Add additional spices or fresh herbs to your liking and enjoy!

foodMorgan JonesComment