Parmesan Cauliflower Salad

Healthy Low-Carb Parmesan Cauliflower Salad slightly steamed for a softer and more digestible texture, mixed with flavor boosting parmesan cheese and topped with fresh tomatoes and blueberries.

Prep Time12

Cook Time3

Total Time15

Course: Low-Carb, Salad

Cuisine: American

Keyword: Crunchy Cauliflower Salad, Low Carb Salad, Parmesan Cauliflower Salad

Servings: -6 servings

Author: Silvia Dunnirvine

Ingredients

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

Instructions

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.
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.
Wash blueberries and tomatoes, set aside
Using a chef’s knife, chop the shaved parmesan cheese to about the same size as the cauliflower. Set aside
In a small glass jar add the dressing ingredients, cover and shake well
Now bring the salad ingredients together in a large glass bowl. Add dressing and mix to combine.
Serve cold and keep remaining salad refrigerated

Notes

* 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.

Nutrition