📖 Instructions

1. Prepare the Cauliflower Rice: If using a food processor, cut the cauliflower into florets and pulse until it resembles rice. Alternatively, use a grater to shred the cauliflower into small pieces. You can also purchase pre-riced cauliflower to save time. It's totally your call, whatever works for you!
2. Sauté the Cauliflower Rice (Optional): In a large skillet, heat the olive oil over medium heat. Add the cauliflower rice and cook for about 5-7 minutes, stirring occasionally, until it's slightly softened but still has a bit of bite. Season with salt and pepper to taste. This step is optional, but it helps to reduce the raw flavor of the cauliflower and gives it a nicer texture. Personally, I like it sauteed.
3. Cool the Cauliflower Rice: Transfer the sautéed cauliflower rice to a mixing bowl and let it cool completely. This is important, so the heat doesn't wilt the basil and other fresh ingredients later on.
4. Prepare the Tomatoes: Wash and halve or quarter the cherry tomatoes, depending on their size. Set them aside in a separate bowl. Pro tip: use a variety of colors for a more visually appealing salad! I just think it looks better.
5. Prepare the Mozzarella: Drain the fresh mozzarella balls (bocconcini) and halve or quarter them if they're large. Add them to the bowl with the tomatoes.
6. Combine Ingredients: Add the cooled cauliflower rice, halved or quartered tomatoes, and mozzarella balls to a large mixing bowl. If you are making this in advance, don't combine it just yet.
7. Add Basil: Roughly chop the fresh basil leaves and add them to the bowl. Reserve a few whole leaves for garnish.
8. Dress the Salad: Drizzle the olive oil and balsamic glaze over the salad. Season with salt and freshly ground black pepper. Be generous with the balsamic glaze, it’s the key to that Caprese flavor!
9. Toss Gently: Gently toss all the ingredients together until everything is well combined. Be careful not to mash the tomatoes or mozzarella.
10. Adjust Seasoning: Taste the salad and adjust the seasoning as needed. You might want to add a pinch more salt, pepper, or a drizzle more balsamic glaze.
11. Chill (Optional): For the best flavor, cover the bowl and refrigerate the salad for at least 15-20 minutes to allow the flavors to meld together. However, it's also delicious served immediately!
12. Garnish and Serve: Before serving, garnish with the reserved fresh basil leaves. Serve the cauliflower rice Caprese salad chilled or at room temperature. This salad is a fantastic side dish or a light lunch on its own.