Healthy Low-Carb Parmesan Cauliflower Salad

Cut the cauliflower into small florets and transfer to a food processor or blender. Pulse until florets have turned into a rice-like consistency—in another words, finely chopped.

Transfer to a steamer, cover and cook for 3 minutes. Then immediately transfer to a fine mesh strainer, let sit and cool off while you prepare the other ingredients.

Wash blueberries and tomatoes, set aside. Using a chef’s knife, chop the shaved Parmesan cheese to about the same size as the cauliflower. Set aside.

In a small glass jar, add the dressing ingredients. Cover and shake well.

Now bring the salad ingredients together in a large glass bowl. Add dressing and mix to combine. Serve cold and keep remaining salad refrigerated.