Thai Cauliflower Rice Salad (Whole30!)

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.

Course Salad

Cuisine American

Keyword bowl recipe, rice salad, salad bowl

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 295kcal

Author Monica Stevens Le

Ingredients

Salad

2 tablespoons avocado oil split in two
1/2 red onion finely diced
3 garlic cloves minced
2 bags Taylor Farms Cauliflower Pearls
1/2 cup canned coconut milk
1/2 cup bone broth- Find Here!
3/4 cup pineapple finely diced
1 red bell pepper diced
2 green onions chopped
1 small bunch fresh parsley chopped
1/4 cup pine nuts toasted

Dressing

1/2 cup fresh cilantro packed
2/3 cup roasted cashews
1/2 cup plus 1 tablespoon canned coconut milk
2 small limes juiced
1 small lime zested
2 heaping teaspoons red curry paste
1 1/2 tablespoons coconut aminos

Instructions

Salad

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.

Dressing

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.

Notes

This recipe was inspired by The Awesome Green!

Nutrition