Cauliflower Salad!!!

Serves 4–6

INGREDIENTS:

For the Salad:

1 medium head of cauliflower , cut into small florets (or 4 cups pre-riced cauliflower)

1 cup diced cucumber

1/2 cup diced red onion

1/2 cup diced bell pepper (red, yellow, or orange for sweetness)

1/4 cup chopped fresh parsley (or cilantro, for a different flavor)

1/4 cup toasted nuts or seeds (such as almonds, sunflower seeds, or pine nuts)

For the Dressing:

1/4 cup olive oil

2 tbsp apple cider vinegar (or red wine vinegar)

1 tbsp Dijon mustard

1 tbsp honey (or maple syrup for a vegan option)

1 clove garlic , minced

Salt and pepper , to taste

Optional Add-Ins:

Chopped hard-boiled eggs

Crumbled feta or goat cheese

Dried cranberries or raisins

Cooked chickpeas or lentils for extra protein

DIRECTIONS:

Step 1: Prep the Ingredients

If using a whole head of cauliflower, cut it into small florets. Alternatively, use pre-riced cauliflower for convenience.

Dice the cucumber, red onion, and bell pepper into bite-sized pieces. Chop the parsley and toast the nuts or seeds if using.

Step 2: Make the Dressing

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until smooth and emulsified. Adjust seasoning to taste.

Step 3: Assemble the Salad

In a large mixing bowl, combine the cauliflower florets, cucumber, red onion, bell pepper, and parsley.

Drizzle the dressing over the salad and toss gently to coat everything evenly.

Step 4: Add Finishing Touches

Sprinkle the toasted nuts or seeds over the top for added crunch.

If using optional add-ins like cheese, dried fruit, or protein, fold them in at this stage.

Step 5: Serve

Serve immediately for a fresh, crunchy salad, or let it chill in the fridge for 30 minutes to allow the flavors to meld.