SUPER CRUNCHY SALAD

This colorful, crunchy salad, made with a base of cauliflower rice, which you can buy prepared or make yourself, is a refreshing alternative to a slaw at a summer cookout or picnic, and it holds up well in the refrigerator for an instantaneous meal with some protein added.

½ cup raw unsalted sunflower seeds

3 cups (8 ounces) fresh riced cauliflower (store-bought or from ½ head cauliflower, see Note; do not use frozen)

1 cup chopped fresh flat-leaf parsley leaves

1 red bell pepper, finely diced

½ cup finely diced, peeled kohlrabi, broccoli stems or celery

1⁄3 cup finely diced red onion ¼ cup extra-virgin olive oil ¾ teaspoon finely grated lemon zest

¼ cup fresh lemon juice ½ teaspoon fine salt

½ teaspoon freshly ground black pepper

Instructions: In a small dry skillet over medium-high heat, toast the sunflower seeds, tossing frequently, until golden and fragrant, 3 to 5 minutes. Transfer to a small bowl and let cool completely.

In a large bowl, toss together the riced cauliflower, parsley, bell pepper, kohlrabi, onion, oil, lemon zest and juice, salt and pepper. (If not serving right away, refrigerate in an airtight container.)

When ready to serve, stir in the toasted sunflower seeds.

Notes: The salad may be assembled, minus the toasted sunflower seeds, up to 2 days in advance of serving; refrigerate until ready to serve. Refrigerate leftovers for up to 2 days.

To rice cauliflower, cut the halfhead of cauliflower into two or three large pieces, each with some stem attached. Holding each piece by the stem, grate the top part of the cauliflower on the large holes of a box grater to form ricelike pieces until you have about 3 cups. Alternatively, you can cut the half cauliflower into florets, removing as much of the stem as possible, and grate the florets in a food processor using the grater attachment. Save the stems and any remaining cauliflower for another use.

Makes 6 servings (about 4 ½ cups)