Cauliflower "pasta" salad
Raise your hand if I need to chillax on the cauliflower rice? Okay, don't answer that. :) I know there's a common theme here in my latest food posts, but c'mon, why can't I use riced cauliflower in freaking everything? Hey, it's a healthy alternative to pasta and potatoes and it's so easy to use (and your picky-eaters may not even realize)!
Well, this post has been requested from my friend Mariya (who saw my post on Instagram and asked for the recipe). Truth be told, I was scrambling to make a quick salad before Shabbos a few weeks ago and for some reason I was in the mood to make a pasta salad - maybe because it was super warm that week, so I could have been dreaming about picnic weather. In any case, I didn't want to potchke with boiling water and making the pasta (note - the gluten free pasta that I get from Thrive Market, the brand is Jovial, is UNBELIEVABLE, seriously you absolutely cannot tell that the only ingredient is brown rice)! Anyway, I thought, "um, why don't I just throw some frozen cauliflower rice into a pan and use that as a sub for my "pasta"? Much easier and takes a LOT less time to cook obviously. Plus, less carb-o-load and instead, you're getting a dose of veggie nutrient goodness!
This is one of those “dump salads” as I call them – you can just dump in whatever you have hanging out in your fridge. For my version? I used sliced red cabbage, broccoli, bell peppers, red onion and cherry tomatoes. But feel free to add in anything else you may have – chick peas, carrots, hard boiled eggs, avocado, sunflower seeds (for some crunch), sun-dried tomatoes, olives, hot peppers – I mean, seriously, the sky is the limit!
For the dressing – I made a homemade gluten-free and soy-free ranch dressing. Over the years I’ve picked up a few different techniques of making my own ranch (from making my own mayonnaise) from Whole30 and Detoxinista.com, but feel free to use store bought mayo if you want. My mayo comes out like garlic aioli, because with the amount of garlic I dump in my mayonnaise, let’s just say the vampires will be staying far away from my house. :) And I like to add in a bunch of fresh herbs, so the dressing comes out with this bright green color and burst of freshness. If you don’t have fresh herbs, you can sub dried instead, just add in about a ¼ tsp of whatever herbs you have and adjust seasonings as you like. The ranch dressing will keep in the fridge for about a week, but I highly doubt it'll last that long, since you'll probably want to put it on everything!
Want to know where I got the inspo for this recipe? Check out the "dump ranch' recipe from Whole Sisters!