Parmesan Cauliflower Salad
Recipe type: Salad, Low-Carb
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 5 cups cauliflower (1 lg head)
  • 2 cups fresh blueberries
  • 1 cup grape tomatoes
  • 1 cup shaved parmesan cheese, finely chopped
Simple Dressing
  • 1 lime, juiced
  • 2 tbsp olive oil
  • 1 tsp oregano
  • salt to taste
  1. Cut the cauliflower into small florets and transfer to a food processor or blender. Pulse until florets have turned into a rice-like consistency, in another words -finely chopped.
  2. Transfer to a steamer, cover and cook for 3 minutes (See notes). Then immediately transfer to a fine mesh strainer, let sit and cool off while you prepare the other ingredients.
  3. Wash blueberries and tomatoes, set aside
  4. Using a chef’s knife, chop the shaved parmesan cheese to about the same size as the cauliflower. Set aside
  5. In a small glass jar add the dressing ingredients, cover and shake well
  6. Now bring the salad ingredients together in a large glass bowl. Add dressing and mix to combine.
  7. Serve cold and keep remaining salad refrigerated
* the cauliflower cooks really quick when downside to a grain. If overcooked the salad will become soggy. One option is to make this salad raw, which is totally fine.
Recipe by Garden in the Kitchen at