By now you know my love affair with cauliflower. I love it with a mustardy frosting.  I love it diced in a pilaf. Roasted, toasted, smashed or mashed–you’ll find cauliflower on our dinner menu every week in one form or the other.

You also know I’m not one to waste food. I guess I inherited that from my grandmothers, especially my Nonnie. I mean, you could open her refrigerator at any time and their would be a variety of TABLESPOONS of leftovers waiting to be eaten. She never, ever, ever threw away food. It was eaten or repurposed…ALWAYS.

Now, I’m not quite the saver she was, but I do like to make use of leftovers in new ways whenever I can. That’s how this salad came into being.

I had part of a couple of pieces of smoked salmon, part of a head of cauliflower , a few asparagus spears, a mix of grape tomatoes and several ounces of arugula-spinach salad blend. Borrowing the basic recipe from my Smoked Salmon and Orzo Salad made this one a snap. 

Hubby declared it a real winner and so did I.

My Nonnie would be so proud, y’all.

smoked salmon over cauliflower rice salad

Smoked Salmon over Cauliflower Rice Salad


    Cauliflower Rice
  • 1 1/4 cups coarsely chopped fresh asparagus, blanched
  • 1 cup chopped bell pepper
  • 1/2 cup chopped white or red onion
  • 1 clove garlic, minced
  • 2 Tablespoons olive oil
  • 3 cups cauliflower rice
  • 1 1/2 cups halved or quartered grape or small cherry tomatoes
  • 3-4 cups arugula or spring salad blend
  • 1 4 ounce piece smoked salmon per person (3-4) (May substitute smoked chicken.)
    Lemon-Dill Vinaigrette
  • 1 Tablespoon chopped fresh dill
  • 3 Tablespoons fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper
  • Freshly cracked black pepper


    Lemon-Dill Vinaigrette
  1. Whisk together all ingredients; set aside and whisk again before adding to cauliflower rice mixture.
    Cauliflower Rice
  1. In a large skillet, heat olive oil over medium heat. Add bell pepper and onion. Sauté until vegetables are tender, 5-6 minutes.
  2. Add minced garlic and cauliflower rice, cooking until cauliflower is tender.
  3. Remove from heat. Toss with Lemon-Dill Vinaigrette. Stir in tomatoes.
  4. Chill.
    To serve
  1. Warm salmon, if desired.
  2. Place arugula on chilled salad plates.
  3. Top arugula with cauliflower rice salad.Add warmed salmon over salad.


I used leftover smoked salmon Hubby had prepared. You could just as easily use grilled salmon or chicken.

Cauliflower rice is made by pulsing cauliflower florets in a food processor until they resemble rice. I pulse it as needed since is become quite "fragrant" when riced then stored in the refrigerator.

smoked salmon with cauliflower rice salad feature 750