Step 1: Steam the Cauliflower
- In a microwave-safe bowl, steam cauliflower rice for 3–4 minutes until tender.
- Let cool slightly before mixing.
Step 2: Mix the Dressing
- In a separate bowl, whisk mayo, vinegar, salt, and pepper.
Step 3: Combine & Chill
- Toss cauliflower with dressing, cheese, and optional add-ins.
- Refrigerate for 1 hour (flavors meld beautifully!).
Step 4: Garnish & Serve
- Top with avocado, bacon, or fresh herbs before serving.
- Pair with grilled chicken or a keto wrap for a complete meal.
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Variations to Elevate Your Salad
- Gluten-Free : Ensure cheese and dressings are GF-certified.
- Vegan : Substitute mayo with vegan aioli and use plant-based cheese.
- Low-Carb Hack : Skip vinegar and add 2 tbsp unsweetened almond milk for creaminess.
- Protein Boost : Swirl in ½ cup canned tuna or shredded chicken .
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 5 days (best chilled).
- Freeze : Freeze uncooked riced cauliflower for 3 months (rice fresh when ready to use).
- Grab-and-Go Hack : Double the batch and portion into mason jars for instant keto snacks.
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FAQs: Answering Your Top Questions
Q: Can I use frozen cauliflower?
A: Yes! Thaw completely and pat dry to avoid excess moisture.
Q: How to prevent blandness?
A: Add fresh herbs, lemon zest, or a dash of hot sauce for extra flair.
Q: Can I make this ahead of time?
A: Absolutely! Refrigerate for up to 3 days —flavors deepen over time.
Q: What if I don’t have a food processor?
A: Buy pre-riced cauliflower or finely chop by hand.
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