The week after I gave birth to my son, my dear friend Becky brought us dinner for when we came home from the hospital. One of the components was a delicious orzo based pasta salad from Epicurious.com called Orzo with Everything.
Since she introduced me to it almost five years ago (Thanks Becky!), I’ve made it many times and it’s always a hit.
I’ve been thinking about trying a version using lightly cooked “al dente” cauliflower to stand in for the orzo for awhile now. The flavors of the salad are Mediterranean based (Balsamic vinegar, fresh basil, parmesan cheese, sundried tomatoes, kalamata olives, etc…), and I hoped that they would be robust enough to mask any cauliflower flavor.
The original recipe calls for radicchio, which has a nice bite to it, but I subbed in red cabbage for mine because I couldn’t find any in my local grocery store. The cabbage worked, but if you can find the radicchio I recommend it!
The original recipe also calls for toasted pine nuts which are a really tasty addition. I omitted them from my version simply because they are expensive and hard to find depending on where you live, and I wanted to see if it would still taste good without them. It does, but if you have them, toast some up and toss them in because they are awesome.
Lastly, I added chopped artichoke hearts, which added a nice flavor and texture. I can’t say it’s as good as the original – only because it’s hard to beat the chewiness and comfort food feel of the pasta, but the cauliflower worked really well as a substitute.
This is a truly delicious, flavor-packed side dish – and it’s hearty enough (especially with the pine nuts) to eat on it’s own for a light lunch. Hope you guys like it!
Keto “Anti” Pasta Cauliflower Salad
- Total Time: 20 minutes
- Yield: (8) 1/2 cup servings
- Diet: Diabetic
Description
This Keto “Anti” Pasta Salad is a truly delicious, flavor-packed dish! Perfect as a side or hearty enough to eat on it’s own for a light lunch. Gluten Free, Keto, Low Carb
Ingredients
- 2 cups of raw cauliflower, chopped
- 1/2 cup radicchio, chopped
- 1/2 cup artichoke hearts, chopped
- 1/3 cup fresh basil, chopped
- 1/2 cup freshly grated parmesan
- 3 Tbsp sundried tomatoes, chopped
- 3 Tbsp kalamata olives, chopped
- 1 clove garlic, minced
- 3 Tbsp balsamic vinegar
- 3 Tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- First, cook your finely chopped cauliflower in the microwave for five minutes. Don’t add any liquid or seasoning to it, just spread it on a microwave safe dish and zap it. Let the cauliflower cool while you prep the other ingredients.
- Combine the radicchio, artichoke hearts, basil, parmesan, sundried tomatoes, olives, and garlic in a medium bowl.
- In a smaller bowl, whisk together the olive oil and vinegar, then pour it over the salad.
- Toss to combine, and season with salt and pepper to taste. Can be served room temperature or chilled.
Notes
Use a good quality extra virgin olive oil to get the best results. The artichoke hearts should be packed in water, not marinated in oil and seasonings.
Also, the sundried tomatoes I used were packed in oil so they were nice and soft – if you use the dehydrated ones, reconstitute in some warm water for 20 minutes before using them.
Finally, use a shredded parmesan or asiago, not the granular grated stuff you get in the can.
If you use the best quality ingredients you can get for this salad it will make a huge difference in the flavor.
Approximate Net Carbs=4g
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Microwave
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 127
- Fat: 10g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
Don’t be intimidated by the long list of ingredients – I promise it’s worth it!
Karen Simonsen says
This salad is terrific! I’ve only just found your blog — I’ve been thinking of going low-carb again, but it was so bacon-and-eggs-steak-chicken boring last time. What a relief to find a bunch of innovative recipes. I made the cauli/cheddar/jalapeno muffins & the breakfast lasagna, too. Suddenly this week’s menu is looking up. Thanks!!
Mellissa Sevigny says
Thanks so much Karen! I’m thrilled that you’re enjoying the recipes and I hope that you have great success on low carb! Keep us posted in the Forum on your progress!
Anonymous says
Thanks Melissa! Becky also introduced me to ‘Orzo with Everything ‘ and I’ve been missing it since I’ve gone gluten free. Made your version tonight to rave reviews. I cannot wait to try more of your GF recipes. — Becky’s Mom
Mellissa Sevigny (sevimel) says
Hi Becky’s Mom! Glad to hear that you liked it too! Hope our paths will cross again here in SC soon! And hello to Becky’s Dad! :)
Debbie says
Thanks and I will definitely continue to enjoy the recipes! Make the Southwestern Chicken Salad w/Avocado and Bacon every week. Also make the Cream Cheese Pancakes regularly but sometimes substitute part-skim ricotta cheese for the cream cheese. Look forward to your e-cookbook.
Mellissa Sevigny (sevimel) says
Thanks Debbie! Glad to hear you like the southwestern chicken salad! I love that one too but it wasn’t nearly as popular on the blog as some other recipes! Nice to know I’m not the only one enjoying it! :)
Debbie says
Love your recipes but how can I print them?
Mellissa Sevigny (sevimel) says
Hi Debbie, glad you like the recipes! Until I switch to WordPress or another platform there is no easy way to print from the blog. You can cut and paste into a text document and print that way for now which is a pain, I know. It will be awhile before I switch because I’m putting all my time into the e-cookbook right now (which will of course be printer friendly!) and after that I’ll address the blog issues and making it more user friendly. Sorry I couldn’t be of more help but I hope you can still enjoy the recipes.
Denise says
Also got this via my email subscription and can’t wait to try this. Looks like a confetti salad which would be just perfect for a party!
Mellissa Sevigny (sevimel) says
It’s definitely pretty enough for a party! It tastes even better the second day but the colors aren’t as pronounced so it’s a toss up! No pun intended! :)
Anonymous says
Just received my email version of this and am busy making grocery list! Sounds delicious and since we do have radicchio here in CT ( sorry, don’t want to rub it in ) it’s on the list. Love your blog – Eva
Mellissa Sevigny (sevimel) says
Ha ha! Thanks a lot Eva! Actually it was pretty tasty with the cabbage, but I love radicchio! Sadly, it might as well be Dodo steaks down here in rural SC! Enjoy!
eva kay walsh says
not hard to grow radicchio yourself in early spring (they dont like the heat but can take a light frost) I put 4 plants into a 18″ flower box or 3 in a 5 gallon bucket from Home Depot or Lowes. Seeds are cheap start in the flower box a few weeks before last frost. Then 3 weeks later start another window box. You’ll have radicchio for a 2-3 months until the heat gets to them. In SC you can have another crop planting in Sep
YummyInspirations says
Love this! Looks beautiful! Pinning it to give it a try!
Mellissa Sevigny (sevimel) says
Thanks for pinning! Hope you like it!
Paul Halliday says
Anti-pasta, indeed! Bravo!
Mellissa Sevigny (sevimel) says
Thanks Paul, love your shoes! :)
Debby@Just Breathe says
This sounds wonderful. Thank you so much for sharing it!
Mellissa Sevigny (sevimel) says
You’re welcome Debby, hope you like it!
Kim Bee says
So you’re saying if I use my cheap a** oil it’ll ruin it. Dang girl.
Love this anti salad. I would eat this one for sure. And you know me saying I’d eat a salad is HUGE. xx
Mellissa Sevigny (sevimel) says
LOL! Pony up for the good stuff chick, you’ll never go back! ;)