Serves 6


  • 1 Tbsp. unsalted butter
  • 1 onion, chopped
  • 1 large head of cauliflower
  • 1 cup chopped, fresh parsley leaves
  • 1/2 cup chopped, fresh mint leaves
  • 1 cup chopped, fresh cilantro leaves
  • 3 Tbsp. fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp. Celtic sea salt, plus more to taste
  • 1 cup chopped, dried apricots
  • 1 cup chopped walnuts


    Cut the cauliflower into 2-inch pieces. Place half the cauliflower in a food processor and pulse for 7 or 8 one-second pulses, or until the cauliflower pieces are about the size of grains of rice. Pour into a medium bowl. Repeat with the remaining cauliflower.

    Melt the butter in a medium sauté pan over medium heat. Swirl to coat. Add the onion and cook until soft, about 5 minutes. Add the "riced" cauliflower to the onion and cook, stirring frequently, until warm but still crunchy, about 2 minutes.

    Transfer the onion and cauliflower mixture to a large salad bowl. Add the parsley, mint, cilantro, lemon juice, olive oil, salt, apricots and walnuts. Toss 10 to 15 times to mix well. Adjust the salt to taste. Serve at room temperature.

    From The Grain-Free Family Table: 125 Delicious Recipes for Fresh, Healthy Eating Every Day (William Morrow) by Carrie Vitt.

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