Having been a devoted fan of the cauliflower since I was a kid, (yes, really!), it's only natural that I've completely embraced the concept of cauliflower rice. What is that you ask? Simply put, it's cauliflower that's been processed in the Cuisinart until it's small enough to resemble rice. If you like crunch, use it as is, but I prefer the softer texture and sweeter flavor that you get from roasting it in the oven. It's then tossed with an assortment of thinly sliced vegetables and a lemony tahini dressing. Gluten free, vegan, vegetarian, and low in calories. Oh, and husband approved too.
After processing in the Cuisinart, the cauliflower is lightly tossed with olive oil, salt, and pepper, then roasted in the oven to soften it's texture and enhance its flavor.
Roasted Cauliflower Rice Salad with Lemon Tahini Dressing
- 1 head cauliflower ( about 2 lbs), cleaned and cut into florets
- 4 radishes, thinly sliced
- 5 Brussels sprouts, shredded
- 2/3 cup frozen baby peas, defrosted
- 1 cup kale leaves, finely shredded
- 1 avocado, sliced
Preheat oven to 350F. Set aside a sheet pan.In several batches, process cauliflower florets in a food processor until it resembles rice. Toss lightly with olive oil, salt, pepper, and spread out evenly in the sheet pan. Roast for 40 minutes, stirring halfway through baking, until the cauliflower has softened and is very lightly browned. Remove from the oven and set aside.
In a large serving bowl, gently mix together the cauliflower with the remaining ingredients. Make the dressing.
Lemon Tahini Dressing
- 3 T tahini
- 1/4 cup freshly squeezed lemon juice
- 2 T. water
- 1 T. rice vinegar
- 1 t. sriracha, or to taste
- 1/4 t. salt
Whisk together all ingredients until smooth. Add to salad just before serving.
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