When you’re craving a fresh, healthy meal in a pinch, reach for this quick salad packed with crunchy cauliflower, a medley of raw veggies, and creamy almond sauce.

With a taste that’s a cross between a salad and a slaw, this recipe is a surefire way to work in your daily fiber. Pair this side dish with your favorite grilled chicken recipe or serve it as-is for all your herbivore friends!

Cauliflower steps in for traditional rice and adds a crunchy texture to compliment the juicy jicama. When combined, they add an extra boost of vitamins and probiotics to help aid your digestive health. Red bell peppers are added in for a light sweet flavor, while purple cabbage adds a dose of antioxidants.

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For the sauce, we use almond butter and coconut milk to create a creamy base with a nutty flavor. Before making the sauce, you’ll want to make sure these two ingredients are set at room temperature to allow for easy mixing. The added ground ginger will crank up the warmth and depth, while the fresh lime juice adds a zesty zip of tang.

To get started, blend the cauliflower florets in a food processor until they are finely crumbled. After about 10 to 15 seconds, you’ll notice the cauliflower roughly resembles the size of cooked quinoa – that’s the texture we’re looking for here. Transfer the cauliflower rice to a medium bowl and add in the remaining vegetables.

In a small bowl, whisk the sauce ingredients together until smooth. You can also make the sauce in a blender if you prefer a finer texture. Once combined, drizzle the sauce over the salad and gently toss to combine. Serve immediately or refrigerate leftovers in an airtight container for up to two days.

Jennafer Ashley

Gut-Friendly Cauliflower Rice Salad with Creamy Almond Sauce

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Total time:10 mins

Prep Time: 10 mins 10 minutes

Serves:4

Gut-Friendly Cauliflower Rice Salad with Creamy Almond Sauce

Recipe by: Jennafer Ashley

When you’re craving a fresh, healthy meal in a pinch, reach for this quick salad packed with crunchy cauliflower, a medley of raw veggies, and creamy almond sauce.

Tools

• Food processor
• Medium bowl
• Small bowl

Ingredients

For the Salad:

• 4 cups cauliflower florets
• 1 cup shredded purple cabbage
• 1/2 cup chopped jicama
• 1/3 cup finely chopped bell peppers
• 1/3 cup finely chopped red onions
• 1/4 cup sliced raw almonds
• 1/4 cup chopped cilantro

For the Sauce:

• 1/3 cup canned unsweetened coconut milk
• 2 T creamy almond butter
• 2 T lime juice
• 1 t honey
• 1/2 t ground ginger
• 1/4 t sea salt

Instructions

• Combine the cauliflower florets into a food processor and pulse until finely crumbled, about 10 to 15 seconds.
• Transfer the cauliflower rice to a medium bowl and add the remaining vegetables.
• In a small bowl, whisk the sauce ingredients together until smooth.
• Drizzle the sauce over the salad and gently toss to combine.
• Serve immediately and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Raw almonds (NOW Foods)
Coconut milk (Native Forest)
Almond butter (Barney)
Raw honey (Bee Farms)
Ground ginger (Simply Organic)
Coarse sea salt (AztecSeaSalt)

(You’ll Also Love: Healthy Cauliflower ‘Potato’ Salad)