Cauliflower & Arugula Salad

If you haven't yet fallen in love with riced cauliflower, this dish will win you over for sure! Yield: 8 Side Servings


  • 1 head Cauliflower – riced
  • 2 tablespoons extra virgin olive oil
  • 2 ears of corn - cooked and kernels removed
  • 1 cup grape tomatoes - halved
  • 1 cup cooked garbanzo beans
  • 1/4 cup finely sliced red onions
  • 1 (5 oz.) package of Olivia’s Organics Baby Arugula
  • Salt and pepper to taste
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar with lemon
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste


  • Cut away the core and chop the cauliflower. Add the cauliflower to a food processor and pulse until it resembles rice. Squeeze the rice in a dish towel to remove moisture. (ready-made store bought cauliflower rice is excellent too)
  • Heat a large sauté pan with olive oil. Sauté the rice over medium heat for a couple of minutes and season with salt and pepper. Cover and steam for a few minutes more until tender, being careful to not overcook. Set aside to cool.
  • Whisk together the dressing ingredients in a large bowl.
  • Add in the cauliflower rice and all remaining ingredients and toss together with the dressing.

Categories: Arugula, Side