Cauliflower Rice Salad

Looking for a grain-free, lower carb summer salad? This cauliflower rice salad is light and refreshing, whilst still adding a bit of substance to your meal.

Cauliflower Rice Salad 2

You can easily adapt this recipe to suit the flavours you like and ingredients you have on hand. Be creative!


½ cauliflower grated

Seasonal vegetables chopped. Such as:

  • Pumpkin peeled
  • Red cabbage chopped
  • 2 shallots, red onion or scallions
  • Fennel
  • Capsicum
  • Courgette

Fresh coriander chopped

Fresh mint, chopped

½ cup roasted almonds

1 tsp paprika

1 tsp ground cumin

1 tsp mild curry powder

½ tsp cinnamon

1 tablespoon sunflower seeds

1 tablespoon of pumpkin seeds

1 tablespoon of almond slivers


Juice and rind of a lemon

Splash of apple cider vinegar

Salt and pepper

A drizzle of honey (optional)


  • Preheat oven to 180c and line 2 baking trays with baking paper.
  • Place chopped vegetables on one tray (I just used what I had in my fridge – fennel, courgette, capsicum), and sprinkle with paprika, cumin, cinnamon and coconut oil.
  • Place grated cauliflower on the other tray and sprinkle with chopped shallots/onion, season with salt and curry powder, then drizzle with olive oil.
  • Place both trays in the oven for 20 mins (or until cooked).
  • Lightly toast the sunflower and pumpkin seeds in a pan or oven with a splash of coconut oil and salt
  • Meanwhile in a small bowl mix dressing ingredients together.
  • In a large bowl, place cooked vegetables, some raw chopped red onion and/or spring onions, coriander, mint, and cauliflower rice. Mix well.
  • Stir through most of the pumpkin, sunflower seeds and almond slivers (I save a few for the top)
  • Drizzle with dressing and mix again.


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