“Caul” It Rice Salad

INGREDIENTS

• 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

NUTRITION FACTS FOR ONE SERVING

(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

DIRECTIONS

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.