Cauliflower Rice Salad

Cauliflower Rice Salad Recipe
plant-based, vegan, gluten-free, refined sugar-free

Ingredients:

• 1 head Cauliflower
• 2 cups Cherry tomatoes, cut in halves
• 2 cups Cucumber, diced
• 1/2 Red onion, chopped
• 2-4 Tbsp Fresh mint, finely chopped (substitute with basil or cilantro)
• 2 Tbsp Flaxseed oil or extra virgin olive oil
• 2 Tbsp Apple cider vinegar or juice from 2 lemons
• 1 tsp Salt, divided
• 1/4 tsp Pepper 
• **Optional add-ins: 1-2 cups chickpeas and/or chopped bell peppers

Instructions:

1. Wash the cauliflower and chop into florets. If the leaves and stem are fresh, feel free to chop these up, too.
2. Place the cauliflower pieces into a food processor and process until the cauliflower resembles rice.
3. Add cauliflower rice and 1/2 tsp salt to a skillet over medium heat and sauté for about 10 minutes. Let cool.
4. In a large bowel, combine the cauliflower rice with the rest of the ingredients and mix well.