Riced Cauliflower and Broccoli Salad

February 12, 2017

I've been ricing cauliflower for a while now and I even got my husband into the trend. It made me wonder what other veggies could be riced and broccoli was a natural choice to try. I added chickpeas and dressed the salad with a light lemon vinaigrette (do not drown this in dressing!!)




Riced Cauliflower and Broccoli Salad

1 head broccoli, riced

1 head cauliflower, riced

1 1/2 cups cooked chickpeas (or 1-2 cans) (note: kitniyot)

2 tbsp oil + extra to saute

2 tbsp lemon juice

salt and pepper, to taste


Saute broccoli and cauliflower in a very big skillet (If you don't have you can use 2 skillets. Also its ok to crowd the pan with the veggies). After 3-4 minutes, cover and let vegetables steam about 7-8 minutes. Uncover the cauliflower and allow to cool. While cooling, whisk the lemon, oil, salt and pepper together in a small bowl. Add chickpeas and dressing to cauliflower and toss well. 

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