This Keto Cauliflower Rice, Bell Pepper, Parsley and Feta Salad is a versatile side dish that can be enjoyed either hot or cold!
You know how much I love cauliflower rice! This dish kind of reminds me of tabouleh salad. The riced cauliflower is really good at taking on the flavors it’s combined with and this salad tastes even more amazing the next day!
To be perfectly honest, I created this recipe as a hot side dish. It really tastes great warm. But I had put it away after photographing, and pulled it out a few hours later to eat with some steak. It was so much better cold! So stinking good! So if you are turned off by the idea of cold, cooked cauliflower rice, by all means, eat it warm!
I used a cheese grater to rice the cauliflower. I used to purchase the pre-riced cauliflower, but I have had a challenging time using it before it goes bad. It’s completely my fault, but YOU KNOW when the riced cauliflower goes bad, because it is stinky! You get a whiff every time you open the fridge.
So the cheese grater method doesn’t give you the even rice like the a food processor or the packaged stuff does, but it works just fine.
The whole reason I created this recipe is to try and get more fresh parsley into my diet. It seems like every time I open a magazine or listen to a podcast, someone mentions the benefits of fresh herbs, particularly flat leaf parsley. Dare I say, I’m starting to consider flat leaf parsley a superfood! It’s full of antioxidants, and vitamins K, C, and A.
For the cauliflower rice, I use the Instant Pot, because it comes out perfectly every single time for me. You can read more about how I do it in the Perfect Pressure Cooker Cauliflower Rice post. If you don’t have a pressure cooker, don’t fret, the rice can easily be made on the stovetop with a couple modifications, which are outlined in the recipe.
Other recipes you will love:
- Cheesy Cheddar Cauliflower Rice
- Air Fried Keto Thai Chili Cauliflower Bites
- Low Carb Air Fried Buffalo Cauliflower
- Green Chile and Bacon Cauliflower Rice
Keto Cauliflower Rice, Bell Pepper, Parsley and Feta Salad
Ingredients
- 1 medium head of cauliflower, riced
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 red bell pepper, chopped
- 1/2 cup flat leaf parsley, chopped
- 1/2 cup sheep's milk feta, crumbled
- lemon wedge
- black pepper to taste
Instructions
For Pressure Cooker Method
Rice cauliflower and place it into the pressure cooker with chicken broth and onion and garlic powder. Stir the ingredients together and set pressure cooker to cook on manual HIGH for 1 minute. After it beeps, quick release the steam. Place cauliflower rice in a colander to drain off excess fluid.
For Stove Top Method
In a large sauce pan, combine riced cauliflower, chicken broth and onion and garlic powder. Over medium heat, cook until riced cauliflower starts to appear slightly translucent, approximately 7-10 minutes. Remove from heat and drain off excess fluid.
After rice is cooked, add into a large bowl with chopped bell pepper and parsley. Mix together and refrigerate, covered, for at least 30 minutes. Top with feta and sprinkle of black pepper.
Serve with lemon wedge. Can be served hot or chilled.
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Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 63Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 226mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 4g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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