Step 1: Prep the Ingredients
If using a whole head of cauliflower, cut it into small florets. Alternatively, use pre-riced cauliflower for convenience.
Dice the cucumber, red onion, and bell pepper into bite-sized pieces. Chop the parsley and toast the nuts or seeds if using.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until smooth and emulsified. Adjust seasoning to taste.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cauliflower florets, cucumber, red onion, bell pepper, and parsley.
Drizzle the dressing over the salad and toss gently to coat everything evenly.
Step 4: Add Finishing Touches
Sprinkle the toasted nuts or seeds over the top for added crunch.
If using optional add-ins like cheese, dried fruit, or protein, fold them in at this stage.
Step 5: Serve
Serve immediately for a fresh, crunchy salad, or let it chill in the fridge for 30 minutes to allow the flavors to meld.
Why This Recipe Works
Cauliflower Base : Raw cauliflower provides a sturdy, nutrient-rich foundation that holds up well to the dressing.
Zesty Dressing : The tangy-sweet dressing ties all the flavors together while enhancing the natural sweetness of the veggies.
Customizable Goodness : The mix-and-match nature of this salad makes it adaptable to your taste preferences and pantry staples.
Variations to Try
Add Protein : Toss in grilled chicken, shrimp, or tofu for a heartier meal.
Mediterranean Twist : Add Kalamata olives, artichoke hearts, and feta cheese for a Mediterranean-inspired version.
Asian-Inspired Dressing : Swap the dressing for a mix of soy sauce, rice vinegar, sesame oil, and ginger for an Asian flair.
Gluten-Free Option : This salad is naturally gluten-free, but always double-check your add-ins (like croutons or sauces).
Low-Carb/Keto-Friendly : Skip the honey or use a sugar-free sweetener to keep it keto-approved.
Tips for Success
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