Healthy low carb Parmesan Cauliflower Salad lightly steamed for a softer, more digestible texture, tossed with flavor-boosting Parmesan and topped with fresh tomatoes and blueberries.
- 5 cups Cauliflower
- 2 cups Fresh blueberries
- 1 cup cherry tomatoes
- 1 cup Grated parmesan cheese, finely chopped
- FOR SCREWING:
- 1 whole Lime, Juice
- 2 tablespoons Olive oil
- 1 teaspoon Oregano
- 1 pinch Salt to taste
Cut the cauliflower into small florets and transfer to a food processor or blender. Blend until the florets have taken on a rice-like consistency, ie finely chopped.
Transfer to a steamer, cover and cook for 3 minutes. Then immediately transfer to a fine mesh colander, let sit and cool while you prepare the other ingredients.
Wash blueberries and tomatoes, set aside. Using a chef’s knife, chop the parmesan shavings to about the same size as the cauliflower. Put aside.
In a small glass jar, add the dressing ingredients. Cover and shake well.
Now combine the salad ingredients in a large glass bowl. Add dressing and mix to combine. Serve cold and keep the rest of the salad in the fridge.