Cucumber + Crispy Cauliflower Rice Salad

I don’t always love being home by myself, but I do take that opportunity to have a girls night in for just me. Me, the dogs, something fun for dinner, and that’s about all I need. This week I took the leap into my treasure trove of saved Instagram recipes, and made it my mission to give one of these recipes a try. I don’t know what it is about Instagram lately, but I feel like the recipe content from these bloggers has been so good! And my recipes folder has officially reached Pinterest status - way to many saved and I’ll likely never touch half of them. Until 2 days ago, I had yet to make one, and I thought to myself - what better time than the present? I was in the mood for something yummy, healthy, and fairly quick. I unearthed a crispy rice salad I saved months ago, gave it my own little spin, concocted this Cucumber + Crispy Cauliflower Rice Salad, and let me tell you it was 10/10. Loaded with all my favorite veggies, tossed with a quick + easy miso dressing, and finished with cauliflower rice that is toasted up to have this crunchy, breadcrumb consistency. It had me making cauliflower in a whole new way, and had me feeling like a cute healthy girlie during my night to myself.

 
 

Crispy Cauliflower Rice

Cauliflower rice is a triumph, and crispy cauliflower rice is next level. Cooked so that it’s tender and then tossed with spicy chili, which I feel like is an ingredient that is all the rage right now. It adds spice (serious spice), flavor, and tossing the rice in a generous amount of this stuff is what allows it to get all fried + crispy in the oven. Think oven toasted breadcrumbs - that’s what you’ll get.

My cauli rice looked a little on the charred side, but I think that was largely due to the deep, rich red hue in my chili oil. All of that to say that it tasted great, and you do want to keep a watchful eye on the cauliflower while it’s in the oven just to make sure it’s the perfect consistency for you. Mine did not burn, but 2-3 more minute and it would’ve been toast!

All the greens

A salad that uses all my favorite greenies - sign me up. More specifically, if we’re using avocado + edamame, count me in! The avocado + edamame combo is always so satisfying, and with this cucumber based salad it’s like the buttery, rich component that makes this a really enjoyable meal. Add in some scallions & thinly sliced jalapeños for some more crispy greens, you’re just really solidifying that color story (& it tastes great!).

The icing on the cake, another one of my guilty pleasures - chopped peanuts. Whether you fold them in as I did or do a little sprinkle on top, a perfect salty, nutty bite.

 
 

Use miso more!

This is definitely a go to when you’re craving those distinct salty, umami flavors that Asian food is known for. I snuck ginger, soy sauce, and miso into the dressing, and then mixed it with my most favorite ingredient when a creamy dressing is on the menu - lowfat Mayo. It’s simple + comes together in such a yummy way. Creamy, salty, a little sweet (thank you maple syrup), and the ideal flavor to coat your veggies.

Tip: if the dressing appears too thick for your liking, try adding a touch more lime juice or rice vinegar.

A simple and healthy at-home dinner that I’ll for sure re-visit when quick + easy is what I need, but this really is such a delicious salad. Already quite eager to get it back into the weekly dinner rotation and whip it up for Jordan to try.

For the dressing

  • 3 tbsp lowfat mayo

  • 2 tbsp miso

  • 1 tbsp maple syrup

  • 1 tbsp rice wine vinegar

  • 1 tsp soy sauce

  • juice of 1/2 a lime

  • 1 tsp ginger

For the salad

  • EVOO

  • 1 1/2 to 2 c. cauliflower rice

  • 1-2 tbsp hot chili oil (I love the Fly by Jing brand)

  • 1 cucumber, thinly sliced

  • 1 avocado, diced

  • 1/2 c. shelled edamame

  • 1/4 peanuts, chopped

  • 1 punch of scallions, thinly sliced

Start by making the dressing. Add all of the ingredients to a small bowl + whisk together until emulsified. If it’s a bit too thick, add in a dash more rice wine vinegar or lime juice.

Move to making the cauliflower. Preheat the oven to 375. Place a Dutch oven over medium heat. Add in 1 tbsp of EVOO, ad then add in the cauliflower rice. Stir to coat the rice in the oil, cook on medium for 2 minutes, and then cover the pot + reduce the heat to low. Cook another 10 minutes. Once cooked and the cauliflower is tender, turn off the heat and transfer the cauliflower rice to a parchment lined baking tray. Toss with the chili oil, and roast for 25-30 minutes, tossing the rice every 10 minutes. The rice should be crispy, browned, but not charred.

While the cauliflower cooks, add the remaining salad ingredients to a large bowl. Add in the half of the dressing alongside a sprinkle of black pepper, and toss together. Add in more dressing a tablespoon at a time if you want a more well dressed salad.

Plate the salad, adding a sprinkling of the crispy cauliflower rice on top as a final touch. Finish with a pinch of sesame seeds or everything bagel seasoning. You’re ready to dig in.

Lesley ZehnerComment