Italian Cauliflower Rice Salad

5 from 1 vote

You’ll love this riced cauliflower salad with tomatoes, mozzarella, basil and balsamic glaze! Use frozen or fresh cauliflower rice.

Prep Time3

Cook Time4

Course: Side Dish

Cuisine: Italian

Diet: Gluten Free, Low Calorie, Low Fat, Vegetarian

Servings:

Calories: 121kcal

Author: Mamma C

21 ounces frozen cauliflower rice (Or fresh cauliflower pearls. See notes if starting with a head of cauliflower.)
4 cocktail tomatoes (or 5)
4 ounces mozzarella, cubed (regular or fresh)
7 fresh basil leaves
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
1 tablespoon balsamic glaze (or more; see notes)

Follow the microwave directions on 2 (10.5-ounce) bags of frozen cauliflower rice, or bags of fresh cauliflower pearls. Whether fresh or frozen, you'll need to heat the cauliflower rice in the microwave on high for 4 minutes or a bit longer.
While the cauliflower is cooking, prepare the tomatoes. Rinse and pat the tomatoes dry, and cut out the cores. Cut the tomatoes into fourths and scrape out the seeds. Cut the tomatoes into 1 ½-inch pieces.
Cut the mozzarella into cubes and set them aside.
Pour the cooked cauliflower into a medium serving bowl. Add the tomatoes and mozzarella.
Lightly rinse the basil leaves and pat them dry. Stack the leaves 2 or three at a time, roll them up tightly, and slice them into ribbons. Add the basil to your bowl.
Add the olive oil, salt, pepper and garlic powder. Use a spoon to mix the cauliflower rice salad until it’s combined.
Drizzle balsamic glaze over the top and serve with extra glaze if desired.
Store leftovers in a tightly sealed container in the refrigerator for up to four days. You can serve the salad cold or at room temperature.

If you're starting with a head of cauliflower, you can grate it on a box grater or use a food processor to rice it.

Using a Food Processor to Rice the Cauliflower

Rinse the head of cauliflower and pat it dry. Cut away the leaves and discard them.
Cut the cauliflower, including its core, into large chunks.
Place the cauliflower pieces in the bowl of the food processor, being careful not to overfill it.
Pulse just until the texture resembles rice. Repeat with another batch if needed.