Cauliflower "Rice" Salad with Cranberries and Pumpkin Seeds

This cauliflower “rice” salad is loaded with antioxidants. It is low cal, low carb, high fiber and it tastes great. You can switch up the kale for spinach if you like; they both work great in this recipe.

INGREDIENTS

1 small head of cauliflower, chopped

1 cup finely chopped kale

3/4 cup dried cranberries

1/2 cup raw pumpkin seeds

1/4 cup finely diced red onion

1 1/2 tablespoons avocado oil

1 1/2 tablespoons raw apple cider vinegar (plus more to taste)

2 teaspoons raw honey

1 teaspoon pink Himalayan salt (plus more for seasoning)

Pinch roasted garlic powder

Black pepper to taste

DIRECTIONS

Place the chopped cauliflower and salt in a large pot and cover with water; bring to a boil and cook for 5 minutes.

Drain and rinse the cauliflower with cold water, drain again.

Roughly mash the cauliflower with a potato masher and mix with the remaining ingredients, (start off with 1 1/2 tablespoons cider vinegar and add a bit more to taste if needed after you have let it sit for a while, this will depend on how big the head of cauliflower is).

Place in a covered bowl and refrigerate for a few hours before serving, taste and adjust the seasoning.

This keeps well refrigerated for 4 to 5 days.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.