In case you haven’t caught on yet, I am a creature of habit with a major sweet tooth. Jord on the other hand, gets very bored with a routine and doesn’t share that same sweet tooth I do. I could eat nut butter sandwiches and chocolate peanut butter cups for the rest of my life and love life. J cannot eat the same thing more than 2 days in a row without getting sick of it.
Since he works in an office, I pack him breakfast, lunch & snacks (always pack snacks my friends), every single day. I love doing this for him and it makes me some how feel more connected to him when he’s at work. Then there’s also the whole ridiculously high-priced cuisine in NYC, so if he did buy lunch everyday it would easily cost us $75 a week, $300 a month and close to $3,600 a year on lunch!
I would be lying to you if I said making us both 3 meals a day every day wasn’t challenging. Breakfast and snacks I have covered easily (they’re my favorite), but lunch is always struggle to make for J.
We’ve tried various sandwiches, salads, & pastas but I’m always looking for new ideas for him.
Recently I have been on an intense (yes I think it is intense) cauliflower kick. I am obsessed with cauliflower steak and roasted cauliflower with turmeric, raisins, tahini, OMG – SO good.
I wanted to make a work lunch-friendly cauliflower dish to prep Sunday’s so we have it for the week.
This Grain-free Cauliflower Rice Salad is SO easy to make. It has 7 ingredients and is ready in less than 10 minutes! Make sure you have your food processor to make the cauliflower rice or this will be a bit challenging..
Also, the best part about this Grain-free Cauliflower Rice Salad is that you can use any dressing you wish. I am a simple lemon & extra virgin olive oil gal, but you can get as creative as you want.
You can even add some grilled chicken or sautéed tofu on top for more protein!
[bctt tweet=”Grain-free & dairy-free Cauliflower Rice Salad made in less than 10 minutes!”]
- 1 medium head of cauliflower
- 1/3 cup craisins
- 1/4 cup pepitas
- 3 tablespoons hemp seeds
- 3/4 cup chopped carrots
- 2 cups baby kale
- 1 tablespoon coconut oil
- Slice cauliflower head into small pieces and place in food processor
- Process until cauliflower is completely broken and in "rice" form
- Heat a medium or large pan/skillet with coconut oil
- Place cauliflower rice into pan and sauté for about 7 minutes (don't toast too much)
- Pour into a large mixing bowl and add remaining ingredients
- Mix well and keep in fridge until serving
- Dress with fresh lemon, extra virgin olive oil or your favorite dressing
- Will stay for 5-7 days in airtight container in fridge
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