Cauliflower rice is a great raw alternative to white rice. It’s tasty, healthy and grain-free. When I was living in Italy they would make a dish there called Riso Freddo, translated literally Cold Rice. It was basically a rice salad made with different fresh veggies, olives and a lot of other things that I no longer would eat, like Tuna. That gave me the idea for this recipe. Now that I found out about cauliflower rice, I use it all the time. It’s so easy to make, it’s raw, nutritious and I just love it!
When processed you can see how light and fluffy it looks, resembling white rice.
This dish makes for a light refreshing dinner on warm summer evenings. This would be one of those salads that would also be great for a potluck. It’s really enjoyable and no one looks at it as being raw, it’s so flavorful they are too busy enjoying it.
In the recipe I put down the measurements of the veggies I use, but it really is individual, so feel free to add according to your liking of each.
1 as main dish/ 4 as side dish
1 head cauliflower (about 4 cups), trimmed and coarsely chopped
1 green bell pepper, diced
10 large basil leaves, chiffonade
1/2 cup red onion minced
1 cup cherry tomatoes, halved
3/4 cup Sicilian style green olives, pitted and sliced
3/4 cup fresh parsley, chopped
1/2 lemon, juice of
(optional) 3 Tbsp high-quality olive oil
Pulse cauliflower florets in a food processor until finely chopped. Pour into a large bowl adding the rest of the ingredients, mix well. Scoop onto a nice plate and garnish with parsley.