A thai cauliflower rice salad that makes for the perfect side dish during your Whole30. It’s full of nutrient dense vegetables, fresh herbs and a touch of fruit. This healthy and delicious salad is grain free, dairy free, paleo and Whole30 compliant.
Heat the oil in a large skillet, add the onion and garlic and stir fry for just one minute.
Add the cauliflower pearls, coconut milk and broth. Stir to combine and cook for 7-10 minutes over lower heat. You want the cauliflower to feel tender but not become mushy. Remove from the heat and set aside to cool.
Once cool, transfer the cauliflower mixture, pineapple, bell pepper and green onions in a large bowl and mix to combine.
Prepare the dressing (see instructions below.) Pour over the cauliflower salad and toss carefully, to combine well. Top off with fresh parsley and toasted pine nuts. Serve right away.
Add the all of the sauce ingredients into the bowl of a food processor or high-speed blender. Blend until completely smooth and creamy. Taste and adjust as needed, adding more coconut milk if needed and it is too thick. This can be saved and store in the refrigerator for up to one week.