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Parmesan Cauliflower Salad

Prep Time12 mins
Cook Time3 mins
Total Time15 mins
Course: Low-Carb, Salad
Servings: 4 -6 servings
Author: Silvia Ribas


  • 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


  • 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


* 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.