Bursting Tomato Caprese Cauliflower Rice Salad
Juicy herb-roasted cherry tomatoes and tons of other caprese goodness star in this secretly-healthy cauliflower rice caprese salad.---This easy summer salad is SO good with grilled chicken or fish!
Servings 8 servings
- 1 medium head of cauliflower coarsely chopped
- 2 tablespoons olive oil divided
- 2 cups fresh cherry tomatoes
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh oregano
- 3 cloves garlic minced
- Salt and pepper to taste
- 8 oz fresh mozzarella
- 2 tablespoons balsamic vinegar
- Additional fresh basil for topping
Place cauliflower florets in a food processor and pulse until cauliflower is the consistency of rice. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add cauliflower to pan and saute 4-5 minutes until cauliflower is just softened. Transfer to a large bowl and chill.
In a small bowl, combine cherry tomatoes, remaining olive oil, basil, oregano, garlic, and salt and pepper to taste. Spread on a baking sheet and roast tomatoes at 400F 15-20 minutes until tomatoes are soft and bursting.
Add tomatoes, any tomato juices at the bottom of roasting pan, mozzarella, and balsamic to cauliflower rice. Season salad with salt and pepper to taste and garnish with additional basil. Chill salad until ready to serve. Enjoy!
Serving: 1g | Calories: 132kcal | Carbohydrates: 5.3g | Protein: 9.3g | Fat: 8.8g | Saturated Fat: 3.6g | Polyunsaturated Fat: 5.2g | Cholesterol: 15mg | Sodium: 185mg | Fiber: 1.6g | Sugar: 2g