Cauliflower Rice Salad with Artichoke Sauce (Low Carb)
Prep time
Total time
Recipe type: Main, Side Dish
Serves: 2 meal servings, 4 -6 side dish servings
  • 1 large can artichoke hearts, drained
  • ¼ cup flax oil (can substitute olive oil or avocado oil)
  • 1.5 Tbsp Dijon mustard
  • 1.5 tsp monk fruit maple syrup
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp ground black pepper
  • 1 Tbsp apple cider vinegar
  • *optional: 1-2 drops doTERRA Black Pepper essential oil
  • 1 medium raw cauliflower, de-stemmed and chopped into florets
  • 2 Tbsp + ¼ cup raw red onion, sliced
  • 1 avocado, cubed
  • ½ cup fresh parsley, finely chopped
  1. In a food processor, blend the artichoke hearts, oil, mustard, garlic, salt, black pepper, apple cider vinegar, and optional black pepper essential oil together until smooth.
  2. Pour the artichoke sauce into a large mixing bowl and do not worry with cleaning the food processor before the next step.
  3. Next, pulse the cauliflower and 2 tbsp red onion in the food processor until the cauliflower and onion are a rice-like texture and then spoon the mixture into the bowl with the artichoke sauce.
  4. Mix the sauce and the cauliflower rice together, put into a serving bowl or bowls, and top the bowl(s) with the remaining red onion slices, avocado, and fresh parsley.
  5. Serve immediately and store any leftovers in the refrigerator!
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Recipe by Shalom Homestead at