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Send a Meal Blog

Friday, June 17 2022

Make ahead: The salad may be assembled, minus the toasted sunflower seeds, up to 2 days in advance of serving;
refrigerate until ready to serve.
Storage: Refrigerate leftovers for up to 2 days.
1/2 cup raw unsalted sunflower seeds
3 cups (8 ounces) fresh riced cauliflower (store-bought or from 1/2 head cauliflower, see
NOTE; do not use frozen)
1 cup chopped fresh flat-leaf parsley leaves
1 red bell pepper, finely diced
1/2 cup finely diced, peeled kohlrabi, broccoli stems or celery
1/3 cup finely diced red onion
1/4 cup extra-virgin olive oil
3/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon fine salt
1/2 teaspoon freshly ground black pepper

Step 1
In a small dry skillet over medium-high heat, toast the sunflower seeds, tossing frequently, until golden and
fragrant, 3 to 5 minutes. Transfer to a small bowl and let cool completely.

Step 2
In a large bowl, toss together the riced cauliflower, parsley, bell pepper, kohlrabi, onion, oil, lemon zest and juice,
salt and pepper. (If not serving right away, refrigerate in an airtight container.)

Step 3
When ready to serve, stir in the toasted sunflower seeds.
NOTE: To rice cauliflower, cut the half-head of cauliflower into two or three large pieces, each with some stem
attached. Holding each piece by the stem, grate the top part of the cauliflower on the large holes of a box grater to
form rice-like pieces, until you have about 3 cups Alternatively, you can cut the half cauliflower into florets,
removing as much of the stem as possible, and grate the florets in a food processor using the grater attachment. Save
the stems and any remaining cauliflower for another use.

Posted by: AT 09:35 am   |  Permalink   |  Email