Riced Cauliflower Salad with Fried Egg

The restaurant that won D Magazine's "Best Salads" award is now branching out to breakfast. Snappy Salads CEO Chris Dahlander stops by Good Day to make one of the salads on the menu.


Warm Riced Cauliflower Salad

Roasted Sweet Potato:
48 oz Sweet Potato, cubed 1/2"x1/2"
6 Tbls extra virgin olive oil    
1 Tbls Salt, kosher    
1/2 Tbls pepper, black   
1 Tbls garlic, powder   

Preheat oven to 400 degrees. Toss potatoes with oil, salt, pepper, and garlic powder. Place on sheet pan and roast for 20 minutes or until edges are browned and potatoes are just tender.  Set aside for later.

Roasted Broccoli:
32 oz Broccoli, small florettes
2 Tbls extra virgin olive oil    
1 Tbls Salt, kosher   
1/2 Tbls pepper, black   
1/2 Tbls garlic, powder   

Preheat oven to 400 degrees. Toss broccoli with oil, salt, pepper, and garlic powder. Place on sheet pan and roast for 8-10 minutes or until edges begin to brown.  Set aside for later.

Riced Cauliflower:
48 oz Cauliflower, riced
1 1/2 tbl oil, canola    
1 tbl garlic, powder    
To taste salt, kosher

In a large sauté pan heat oil and add cauliflower over medium high heat. Season with salt and garlic. Sautee until just tender (about 4-5 minutes).  Transfer riced cauliflower to base of serving bowl.

Add roasted sweet potato and broccoli to pan and heat through.

While the roasted sweet potato and broccoli is heating, toss arugula with red onions and a simple vinaigrette dressing.

Plate cauliflower with dressed arugula/onion and add roasted sweet potato and broccoli over the top.

Sautéed salmon garnished with lemon vinaigrette or grilled chicken, avocado or any other hot item are perfect on top too.

LINK: www.snappysalads.com

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