Cauliflower Rice Summer Salad
Sometimes I get sick of eating meat and I like to make some new recipes without it. Also, olive obsessed and could probably just eat a can straight. But first I would put them on my fingertips, obviously.
Plus it’s BBQ season and this is a great veggie/bean recipe or summer salad to bring to a party.
So this is definitely a vegetarian recipe, it might even be vegan, I am not exactly sure.
Let’s start this super easy recipe, all pantry and freezer items. Because it’s a crazy time in the world and sometimes we just need to take alllllll the shortcuts.
What you need:
- 1 bag riced cauliflower
- 1 can olives
- Can of corn
- 1 can chick peas
- italian dressing
- cilantro (optional)
Cauliflower Rice Summer Salad
What to do:
- First, I cooked the riced cauliflower on the stove top. I added my usual, a little bit of olive oil, salt, pepper and crushed red pepper flakes. Sauteed it, and I wanted to make sure to get all the water out if there was any. Set aside or even in the fridge. I actually spread the cauliflower rice on a sheet pan and popped it into the freezer for a few minutes to get it colder faster.
- 2. Empty cans of corn, olives, and chickpeas and toss.
- 3. Add the cooled cauliflower rice. Mix again.
- 4. Add Italian dressing and top with fresh cilantro, optional.
Summer salads have the best colors. I ate this for lunch a few days in a row and tried different dressings with it. I liked Italian the best, but light ranch was good too! One day I added lettuce on the bottom too.
Try another one of my favorites, Spicy Kani (Crab) Salad… https://talesofatiredmom.com/2019/02/20/spicy-kani-crab-salad/
