Mar 17 2017

Unicorn Cauliflower Salad

by Kathryn Budig


Salad at the End of the Rainbow

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Unicorns seem to be all the rage these days.

Unicorn onsies. Unicorn toast (not to be confused with Mermaid toast). Unicorn lattes (yes people … they’re real! Served up in Brooklyn at The End).

So I got to thinking … what about Unicorn … salad?

True. Unicorn salad is not nearly as sexy as a plush adult fantasy nighty or a symphony of fantastical colors in a coffee mug, but hey — even unicorns need some nutrition, right?

So here she is — the most colorful salad I’ve ever made. The base is a rainbow of cauliflower rice (grated cauliflower sautéed to be rice-like). You can find these beauties at farmer’s markets or health food grocery stores. They’re not always stocked, but when you find them, you know what to do:



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3 heads cauliflower (I used purple, orange, and green), grated

1 small jalapeño, diced

1 small fresno pepper, diced

1/4 red onion, diced

2 T coconut oil

sea salt to taste



1 t dijon mustard

2 T extra virgin olive oil

1/2 lemon, zest and juice

1 /2 orange, zest and meat chopped

salt and pepper to taste

1/4 cup golden raisins

1 cup wild arugula

2 T hemp seeds


For toasted breadcrumbs:

1/4 cup panko breadcrumbs (can be bought gluten free)

1 t coconut oil

1 t salt

1 t smoked paprika


Using the largest side of a grater, grate the outer part of the cauliflower heads (don’t grate to the stem … the color lives on the outer part. Save the remaining cauliflower to steam, or chop up and freeze). This is often referred to as cauliflower ‘rice’. Place all of the grated cauliflower into a bowl.

Heat the coconut oil in a large skillet over medium heat. Sauté red onion, jalapeño, and your fresno pepper for 5-7 minutes, or until they begin to soften. Toss in the cauliflower with salt to taste, and mix well until all of your veg is lightly covered in oil. Make sure the contents is spread evenly in the pan, then cover for five minutes. Give it another good stir (we want it to soften and get a slight golden hue), spread evenly again, and cover for another 3 minutes. Remove from heat.

In a small frying pan, warm up the additional teaspoon of coconut oil over medium-high heat. Toast breadcrumbs with it’s spices for roughly three minutes, stirring often with a hawk eye. These babies burn easily, and we don’t want them brown — just golden.

Combine all dressing ingredients and whisk well.

Toss everything into a bowl and mix ‘er up! Voila! A salad worthy of a unicorn.

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