A delicious low-carb, vegan, and gluten-free salad full of colorful veggies tossed with cauliflower rice.

2 heaping cups cauliflower florets, about ½ head

1 cup raw kale, cut into thin ribbons

1 green apple, peeled and diced

½ large cucumber, peeled and diced

½ cup julienned carrots

½ cup red pepper, diced

½ cup peanuts, roughly chopped

¼ cup fresh mint

¼ cup fresh cilantro

1 serrano chile, thinly sliced

1 shallot, thinly sliced

2 limes, juiced

1½ Tablespoons avocado oil

2 teaspoons sesame seed oil

1 teaspoon finely minced ginger

1 teaspoon finely minced garlic

Sea salt, to taste

Garnish - extra mint, cilantro, lime wedges, and chopped peanuts

Place cauliflower florets into the bowl of a food processor fitted with the chopping blade. Pulse until it finely chopped and transfer to a large bowl. Add the apple, cucumber, carrots, red pepper, peanuts, herbs, chile, and shallot. Toss to combine.
In a small bowl, whisk together the lime juice, avocado and sesame oils, ginger, and garlic, and a good pinch of salt. Pour over the vegetables. Toss again.