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A low carb side of riced broccoli and cauliflower with walnuts in a bowl sitting on a wooden cutting board with a green striped napkin and a wooden pepper mill in the background.
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Cauliflower Broccoli Rice Salad

Cauliflower Broccoli Rice Salad - Riced Broccoli and Riced Cauliflower unite with toasted walnuts and a simple oil and vinegar dressing. A great low carb side dish.
Course Side Dish
Cuisine American
Keyword vegetables
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 4
Calories 188kcal

Ingredients

  • 8 oz cauliflower florets
  • 8 oz broccoli florets
  • ½ cup walnut pieces, toasted (2 oz)
  • 2 tablespoon minced onion
  • ¼ cup chopped parsley
  • ⅓ cup avocado oil (or olive oil)
  • ¼ cup Champagne vinegar (or rice vinegar)
  • ½ teaspoon black pepper (start with less)
  • ¼ teaspoon salt (or more to taste)

Instructions

  • Preheat the oven to 350 degrees F. Spread the walnut pieces on a cookie sheet and bake 10-15 minutes until fragrant and toasted. Remove the walnuts to a tea towel to cool. When cool, rub together gently but vigorously in the towel to remove the bitter skins.   
  • Meanwhile, mince the onions. Chop the parsley. Pour the oil and vinegar together in a small bowl and add the onions to mellow.
  • Place the cauliflower florets in a food processor and pulse until they resemble rice grains. Scrape with a silicone spatula into a serving bowl.
  • Microwave instructions: Place the broccoli florets in a food processor and pulse until they resemble rice grains. Scrape with a silicone spatula into a microwaveable serving bowl with the riced cauliflower.  Stir to thoroughly blend the riced broccoli and cauliflower. Cover the bowl with cling film and microwave for 3 - 3 ⅓ minutes. Remove cling film and stir.
  • Pan instructions: Place a medium pan over medium heat. When hot, add enough oil to swirl and coat the bottom of the pan. Add the broccoli mixture and stir. Let cook for 30 seconds and stir again. Let cook for another 30 - 60 seconds. Remove from heat and let cool. 
  • Add the chopped parsley and walnuts to the riced broccoli and mix. Add the oil and vinegar, stir to thoroughly coat the ingredients and taste. Adjust to your liking. Salt and pepper to taste. Serve immediately. Serves 4

Notes

Nutrition Facts
Cauliflower Broccoli Rice Salad
Amount Per Serving
Calories 188 Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 6g2%
Fiber 3g13%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 188kcal | Carbohydrates: 6g | Protein: 2g | Fat: 18g | Fiber: 3g