Curried CauliRice Salad

I don’t know what people were thinking in my grandmother’s heyday with all the Jello, mayonnaise, and cool whip that was used in various “salads”. I think there are several recipes with all three of those things too! And why were they called salads? There is no lettuce and it is difficult to explain to my 4 year old that it isn’t actually salad, something she refuses to eat. One thing they did get right is the curried salad, either chicken or rice, man, those are tasty. I think they were infatuated with the exotic flavor of curry powder but needed the familiarity of mayo, and I can’t disagree. The creaminess of the mayo paired with the sweetness of fruits and the spice of curry powder is addictive.

This “salad” is fresh and the roasted cauliflower adds depth and flavor that rice simply cannot beat. Leave out the fruits and it is low carb, although, I do not think it will be nearly as good. This is perfect to meal prep, it makes a good amount and the flavors just get better with each day. The colors and textures also make it appealing, my vegetable hating friend asked for this recipe and that says something. It is also able to be enjoyed in all seasons, it has winter fruits and veggies but is bright and cool for the summer. I love having salads in the winter to remind me of the warm Summer days. So make this salad to enjoy for lunch, dinner, or a little snack like I did to remember there is such a thing as sunshine.

Curried CauliRice Salad

• 3 bags (12 oz) frozen riced cauliflower

• 2 Tablespoons oil, avocado preferred

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 cup pistachios, chopped (pepitas if nut free)

• 1/4 cup slivered almonds (sunflower seeds if nut free)

• 1/4 cup raisins

• 1 medium apple, diced

• 1 Tablespoon red onion, small dice

• 2 Tablespoons green onions, sliced

• 1/4 cup pomegranate seeds

Dressing

• 1/4 cup mayonnaise of choice

• 1 Tablespoon olive oil

• 1 teaspoon apple cider vinegar

• 1 1/2 teaspoon curry powder

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon salt

- Preheat the oven to 400, toss the frozen cauliflower rice with avocado oil, 1 teaspoon salt, and the pepper.

- Roast the rice for 20 minutes or until tender and a little browned. Cool in a bowl and add the remaining salad ingredients. The pomegranate seeds might turn your mix a little pink, just be aware.

- In a small bowl, mix the dressing, and pour over the salad and toss carefully. Store in the fridge, garnish with a little sprinkle of curry powder and parsley if you like!

Roasting cauliflower rice adds so much flavor and reduces the smell we all know and don’t enjoy. This is what it looks like before and after roasting, no need to thaw or steam before placing it in the oven, so simple.

Mix up the salad portion carefully and then make the sauce, sneak a taste, I won’t tell.

I added the pom seeds at the end so they don’t get everything pink but look at those colors! Jewel tones give me life! You will see, I could not pick a favorite picture of this beautiful dish! Sorry, not sorry.