Cauliflower Rice Salad with Grapes, Cucumber, and Tarragon

Here’s a  cauliflower rice salad recipe lightened up and made Whole30/Paleo. This cauliflower rice salad with grapes, cucumber, and tarragon recipe is perfect for a summer potluck or cookout. The flavors only improve in time as the raw cauliflower absorbs the flavors. This recipe, of course, can be made with Israeli couscous or rice and be really good, but if you’re trying to cut carbs, cauliflower rice is a great option and is surprisingly delicious with the grapes + tarragon. It’s an unexpected use of grapes, too!

cauliflower rice salad with grapes, cucumber and tarragon

This recipe was born out of my recent discovery that grapes are really yummy in a salad. That little burst of tangy sweetness when you’re chewing. It’s such a nice flavor contrast against a hearty green. Last week I made a kale, garbanzo bean, and grape salad as a last-minute/emergency dinner after being at work until 9 PM, and it was surprisingly delicious. My search for more interesting grape recipes was thus born. Enter this cauliflower rice salad.

For this recipe, I was at home in LA this past weekend and saw these gorgeous Vintage Red grapes at the Silverlake Farmer’s Market. It is September and harvest season for all the vineyards up north is in high swing, so the grapes are really crisp and juicy right now. I got to thinking, what could be good with grapes? Probably another cool, crunchy vegetable. I love adding herbs to salads, and tarragon has such a unique flavor that pairs so interestingly against the grapes.

I’m too lazy to rice my own cauliflower, so I buy the prepackaged riced cauliflower packets from Whole Foods. You could pulse a head of cauliflower in a Cuisinart for this if you want to wash one more dish. (I don’t.) Raw cauliflower definitely is crunchy, but it is a nice textural contrast to the grapes and absorbs the orange-olive oil vinaigrette nicely.

cauliflower rice salad with grapes, cucumber and tarragon

Cauliflower Rice Salad with Grapes, Cucumber, and Tarragon

Mimi Newman
Here’s a recipe for a light and healthy cauliflower rice salad that combines grapes with cucumber and tarragon. It’s Whole30 and Paleo friendly as well as 0 SmartPoints.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Sides
Cuisine American, Farmer’s Market Product, Paleo, Whole30
Servings 8 servings
Calories 100 kcal

Ingredients
  

  • 12 oz riced cauliflower
  • 1 cup of seedless grapes – halved
  • 3 Persian cucumbers – chopped
  • 1/3 cup chopped tarragon
  • 1/4 cup olive oil
  • 1 orange – zest and juice
  • salt and pepper

Instructions
 

  • combine it all in a bowl and stir
  • let it sit for about 20-30 minutes to the flavors have time to marinate

Notes

0 SmartPoints per serving

Nutrition

Calories: 100kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 15mgPotassium: 288mgFiber: 2gSugar: 6gVitamin A: 161IUVitamin C: 31mgCalcium: 45mgIron: 1mg
Keyword american, cauliflower rice salad, Farmer’s Market Product, Paleo, raw cauliflower salad, Whole30
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