Cauliflower (Rice) Salad

 Cauliflower (Rice) Salad

1/2 small raw cauliflower cone #2

1 pomegranate – seeds

3 stalks celery cone #5

2 carrots cone #2

1 cup cilantro chopped

1 cup mint chopped

1 cup basil chopped

1 cup flat-leaf parsley chopped

1 cup green onion thinly sliced

3 leaves kaffir lime leaves or lime zest

6-8 shallots with 1 tsp coconut oil

3 stalks fresh lemongrass

2-3 red or green chilies chilies of choice

Dressing: several limes- juice & wee bit of avocado oil + 1 tablespoons Dijon mustard + 1 tsp maple syrup + Seasoned Rice vinegar + sea salt to taste.

Chop shallots and fry in a small skillet over medium heat in coconut oil for 5-10 minutes. While the shallots sizzle, prepare fresh lemon grass stalks. You will need a very sharp knife, as the stalks are quite firm. Remove the lower bulb and shed any tough outer leaves. Slice into thin rounds. Add to the shallots. Zest lime, add to shallots and lemongrass. Let simmer for another 5 minutes or until slightly browned and fragrant.

Toss together with cauliflower and the prepped herbs. Pour fried shallot mixture over the salad and toss again. Add sea salt and juice of several limes as desired.