“Caul” It Rice Salad


  • 1 head of cauliflower
  • 2 cups carrots, shredded (about 1 large)
  • 3 Tbsp pepitas (no salt)
  • ½ cup dried cranberries
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp extra virgin olive oil
  • ¾ Tbsp honey
  • ¼ tsp salt
  • ⅛ tsp black pepper


(approx. 1½ cups; makes 4 servings)

247 calories; 31 grams carbohydrate; 12 grams fat; 9 grams protein; 7 grams dietary fiber
Average cost for a family of four: $4.56


Chop the head of cauliflower into smaller pieces then add into a food processor and chop until cauliflower has a rice-like consistency. In a large mixing bowl, combine the cauliflower “rice” with the carrots, pepitas, and dried cranberries. In a separate bowl, make dressing by mixing the vinegar, olive oil, honey, salt, and pepper. Once well mixed, pour dressing over cauliflower mix and combine until well incorporated.