Go Back
Winter Cauliflower Rice Salad with Lemon Dressing

Winter Cauliflower Rice Salad with Lemon Dressing

Raw cauliflower salad with kale, carrots, parsley, walnuts, roasted chickpeas, and bacon topped with the best lemon dressing!!
Print Recipe Pin Recipe
Course Salad, Salad Dressing
Servings 6

Ingredients
  

Cauliflower Rice Salad

  • 2 strips bacon
  • 1 can chickpeas rinsed, drained
  • 1 head cauliflower cut into florets
  • kosher salt
  • black pepper
  • 1 tbsp olive oil
  • 1 cup kale chopped
  • 1 medium-large carrot chopped into small pieces
  • 1/4 cup parsley chopped
  • 1/4 cup walnuts chopped

Lemon Dressing

  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tbsp dijon mustard
  • 1 clove garlic
  • 1/4 cup lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions
 

Cauliflower Rice Salad

  • Cook bacon in skillet over medium heat until fat has rendered, about 8-10 minutes. Transfer bacon to a paper towel lines plate and set aside. 
  • Pat chickpeas dry with paper towels and add to clean skillet. Add pinch of salt and black pepper and 1 tablespoon of olive oil over chickpeas. Cook over medium heat until crispy, about 15-20 minutes. 
  • Meanwhile, working in batches add cauliflower to food processor and pulse about 15 times until you get rice consistency. (Don't add too much cauliflower at once or you will end up with mostly mashed cauliflower.) 
  • In a large bowl, combine kale, carrots, parsley, and walnuts. Chop bacon and add to salad. Top with crispy chickpeas. Add lemon dressing just prior to serving and mix. 

Lemon Dressing

  • Combine all ingredients in food processor and process until well blended. Store in fridge until ready to use.