Pour 1 to 2 inches of water in a pot fitted with a steamer. Bring water to a simmer.
Place riced cauliflower in the steamer basket, sprinkle lightly with sea salt, cover, and place over the simmering water in the bottom of the steamer. Steam until tender, about 10-12 minutes.
When cauliflower is tender, remove the top of the steamer from the simmering water and place it over a bowl, so any excess water can drain out. Allow to cool, uncovered for about 10 minutes, then cover and place the steamer and the bowl in the refrigerator. Chill for at least 1/2 hour or until cool to the touch.
While cauliflower is cooling, make the dressing. Pour olive oil in a small mixing bowl. Gradually stream in the lemon juice while vigorously whisking. Whisk in the garlic, mustard, sweetener, pepper, and salt.
In a medium mixing bowl, combine chilled cauliflower, peas, chives, almonds, and red onions. Pour dressing over and stir to mix. Transfer to an airtight container and refrigerate until serving. This salad is best if it is allowed to sit for a few hours in the refrigerator so the flavors mingle.
Serving size: 1/4 of recipe. This is almost a cup of salad.
Per serving:
Calories: 212
Fat (g): 20
Carbs (g): 6
Fiber (g): 2
Protein (g): 4
Net Carbs (g): 4
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