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Cauliflower Rice Salad
Recipes
Cauliflower Rice Salad
6 servings
20 minutes total

Ingredients

  • 2 packages frozen riced cauliflower (10–12 oz each)
  • ½ cup julienne-cut, sun-dried tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 (4 oz) package diced pancetta (or cooked bacon pieces)
  • ¼ cup pine nuts
  • 1 cup frozen peas and carrots
  • 1 tablespoon sherry vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Steps

    1. Microwave cauliflower following package instructions; let stand 5 minutes.
    2. Meanwhile, chop tomatoes. Preheat medium sauté pan on medium 1–2 minutes. Place oil and pancetta in pan; cook 1–2 minutes until pancetta is sizzling. Add tomatoes, pine nuts, and peas and carrots; cook 2–3 more minutes until pine nuts are toasted. Remove from heat; stir in vinegar, salt, and pepper.
    3. Transfer cauliflower to large bowl; stir in pancetta mixture. Serve warm.

    Note: Can also be chilled and served cold.

Amount per ⅙ recipe serving: Calories 260, Total Fat 20g, Sat Fat 4.5g, Trans Fat 0g, Chol 15mg, Sodium 370mg, Total Carb 13g, Fiber 4g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 7g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 2%