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Parve
Easy
6 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
This is the salad I make when I want something bright and fresh, which is pretty much necessary to go alongside every heavy Pesach meal.
8 ounces (225 grams) riced cauliflower (see note)
2 plum tomatoes, finely chopped
1 Persian cucumber, finely chopped
1 small red onion (or 1/2 red onion), finely chopped
juice of 1 lemon (or about 3 tablespoons Tuscanini Lemon Juice)
1/4 cup chopped cilantro, packed
1/2 teaspoon granulated garlic
1 teaspoon Manischewitz Kosher Salt
1/2 teaspoon pepper
Combine ingredients and toss right before serving.
Photography by Hudi Greenberger
Styling by Renee Muller
How Would You
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do i cook the cauliflower first?
That’s a good question I am wondering right now
No need to cook the rice!