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Cauliflower Rice Salad

Cauliflower Rice Salad

This cauliflower rice salad with herbs, walnuts, and apricots is vegan and gluten-free. This simple salad is light and has a delightful fresh flavor.

Prep Time 50 minutes
Cook Time 7 minutes
Total Time 57 minutes
Servings 4 to 6
Author Tess Masters


  • 1 large head cauliflower
  • 1/4 cup + 1 tablespoon extra-virgin olive oil
  • 1 cup  diced yellow onion
  • 1 cup finely chopped flat-leaf parsley
  • 1/2 cup finely chopped fresh mint leaves
  • 1 cup finely chopped fresh cilantro leaves
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • 1 cup chopped dried apricots
  • 1 cup chopped raw walnuts


  1. To make the cauliflower rice, put the cauliflower florets in a food processor fitted with the S blade and pulse until it has the consistency of couscous. Set aside. 
  2. In a large saucepan over medium heat, warm 1 tablespoon of the olive oil, add the onion, and sauté for about 5 minutes until soft and translucent. Add the cauliflower rice, and stir for about 2 minutes until warmed.
  3. Transfer the onion and cauliflower mixture to a large salad bowl. Add the parsley, mint, cilantro, lemon juice, olive oil, salt, apricots, and walnuts. Toss well to combine and adjust the salt to taste. Serve at room temperature.

Recipe Notes

Recipe from The Grain-Free Family Table by Carrie Vitt copyright © 2014. 
Photo by Trent Lanz and styling by Alicia Buszczak