📖 Instructions

1. Cook the Riced Cauliflower: If using fresh riced cauliflower, steam it for 5-7 minutes until tender but not mushy. If using frozen, follow the package instructions. Drain any excess water to prevent a soggy salad. Trust me, nobody likes a soggy salad. I had a roommate in college who always made soggy salads. It was...an experience.
2. Prepare the Avocado: Halve the avocados, remove the pits, and dice the flesh into small cubes. I like to sprinkle mine with a little lime juice to keep them from turning brown.
3. Chop the Vegetables: Finely chop the red bell pepper, cucumber, and cilantro. These will add a fresh, crisp element to the salad.
4. Make the Peanut Dressing: In a small bowl, whisk together the peanut butter, lime juice, soy sauce (or coconut aminos), sesame oil, ginger, garlic, and red pepper flakes. Add water, one tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust seasonings as needed. I'm a sucker for a bit of extra ginger!
5. Combine the Salad: In a large mixing bowl, gently combine the cooked riced cauliflower, diced avocado, chopped red bell pepper, cucumber, and cilantro.
6. Dress the Salad: Pour the peanut dressing over the salad and toss gently to coat evenly. Be careful not to overmix, as the avocado can get mushy.
7. Garnish and Serve: Sprinkle the salad with sesame seeds and chopped peanuts (if using). Serve immediately or chill for later. This is the part where I usually sneak a bite...or two.
8. Serve and Enjoy! This salad pairs beautifully with grilled chicken or fish for a complete and satisfying meal. Enjoy!