May 29, 2014

Cauliflower Rice and Corn Salad

Cauliflower Rice Salad

Hold your lunch, things are about to change. Forever.

I recently discovered the wonders of cauliflower rice, a darling of Paleo, raw, and vegetarian diets alike. And now, a darling of mine too. It’s a super creative solution for grain-free versions of things like sushi rice or couscous tabbouleh. You know, things like that. And while I was skeptical at first, after giving it a cauliflower rice salad try, I’ve become seriously obsessed. Not just because it is easy and surprisingly filling. But also because, once you ‘ve made it, there are so many ways you can use it. And note: even though as a low-sodiume eater you do not have to avoid grains and rice, there’s nothing better than a recipe that tastes great and only takes minutes to make. Convenience is king! Whatever your eating needs are.


To make the cauliflower rice, you simply put cauliflower florets (uncooked!) in a food processor and then pulse until it forms fine, fluffy crumbs. From there, the options are, as I said, endless. Right now I’m loving a sprinkle of freshly shelled peas from the market (which you can also leave uncooked, bonus). Corn cut straight from the cob (which you can also leave uncooked, bonus times two). Fresh lemon juice. Lots and lots and lots of fresh herbs. And some avocado cilantro dressing (which is all uncooked, bonus hat trick, triple play, trifecta!).

I have a version of this cauliflower salad in my NEW BOOK that I’m working on. But because I don’t want you to waste another day of your life on sad salads or boring lunches, here’s a recipe to try this week or weekend. And just wait until you bring a big bowl of this to your next BBQ or potluck. Someone’s about to be the most popular person at the party.



  • 3 cups chopped cauliflower florets
  • 1 ear corn, kernels removed
  • 1/4 cup fresh basil, cut in ribbons (or parsley, roughly torn)
  • 1 lemon, zest and juice
  • 1/4 cup olive oil
  • 1/4 tsp salt-free garlic powder
  • 1/4 tsp red chili pepper flakes
  • 1/8 freshly ground black pepper
  • 1 medium shallot, minced


Add the cauliflower florets to a food processor and pulse until they resemble a crumbly, rice-like texture. You can keep the cauliflower raw. But give it a taste and if you dislike the bite, saute it quickly in a hot skillet with a little oil to mellow it out the bitterness. Then transfer the cauliflower to a serving bowl and add the corn and herbs. Mix until combined.

Pour the lemon juice into a small mixing bowl, and while whisking, slowly add the olive oil. Add the fresh herbs, spices, and shallot. Whisk until well combined. If not serving right away, refrigerate the cauliflower, corn, and herb salad separately from the dressing. And when ready to serving, mix in the dressing and any leftover fresh herbs on top.

+Sodium Count: Cauliflower: 16mg per 1/2 cup; Fresh corn: 11mg per 1/2 cup; Avocado: 14mg per avocado

Meredith May 29, 2016 at 12:44 pm

This sounds great and I bought the ingredients to make it. Unfortunately, once I got home to make it, I realized the recipe does not include the Green Goddess Dressing. It would be really nice if that was added to this article so we could plan for the entire dish.


jessg23 May 29, 2016 at 2:39 pm

Will add it! Thanks!

Pauline June 9, 2016 at 9:37 am

Am I suppose to add the green goddess dressing to your cauliflower rice & corn salad, I’m confused??

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