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–+ servings

riced cauliflower salad with tomato, basil & garlic

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Course Brunch, Lunch, Main Dish, Side Dish
Cuisine Farm to Table, Vegan, Vegetarian
Servings 2 servings
Calories 203 kcal

Ingredients
  

  • 2 cups raw riced cauliflower
  • 1 Tomato diced
  • 2 cloves chopped garlic
  • 2 tbsp. julienned basil
  • 2 tbsp. extra virgin olive oil use 3 tbsp. depending on desired oil intensity
  • 1/2 tsp. raw apple cider vinegar
  • 1 tbsp. nutritional yeast
  • 1 tbsp. hulled hempseed
  • Sea salt & pepper to taste

Instructions
 

  • Mix all the ingredients in a medium mixing bowl, as you would a pasta or rice salad.
  • Start by adding 2 tablespoons of oil, then taste and check for the consistency you want. Add more oil of desired.
  • Garnish with fresh basil leaf if desired. Sprinkle some fresh grated Parmesan or Romano cheese for non-vegan option.

Notes

 
Nutrition Facts
riced cauliflower salad with tomato, basil & garlic
Amount per Serving
Calories
203
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Sodium
 
206
mg
9
%
Potassium
 
337
mg
10
%
Carbohydrates
 
10
g
3
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
800
IU
16
%
Vitamin C
 
84.2
mg
102
%
Calcium
 
40
mg
4
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 203kcalCarbohydrates: 10gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 206mgPotassium: 337mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 84.2mgCalcium: 40mgIron: 1.3mg
Keyword basil, garlic, riced cauliflower salad, tomato
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