Cauliflower Rice Chopped Salad

Ingredients

• 1 head cauliflower
• 1/4 cup olive oil
• 1 teaspoon sea salt
• 2 cloves garlic, minced
• 1/2 cup chopped red onion
• 1/2 cup chopped bell pepper
• 1/2 cup sliced cucumber
• 1/4 cup chopped parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pumpkin seeds
• 1/4 cup citrus vinaigrette

Directions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Cut the cauliflower into small florets. Place the florets on the baking sheet and toss with the olive oil and salt.
3. Roast the cauliflower for 15-20 minutes, or until golden brown and tender. Remove from the oven and set aside.
4. In a large bowl, combine the garlic, red onion, bell pepper, cucumber, parsley, mint, feta cheese, and toasted pumpkin seeds.
5. Add the roasted cauliflower florets and toss to combine.
6. Drizzle the salad with the citrus vinaigrette and toss to combine.
7. Serve the salad immediately.

Interesting Facts

• Cauliflower is a great source of vitamin C, vitamin K, folate, and fiber.
• This salad can be served as a side dish or as a main course.
• You can also add other vegetables such as carrots, celery, or tomatoes to the salad.