Parmesan Cauliflower Salad
Servings: 4 -6 servings
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.