Cauliflower rice salad

Cauliflower rice salad

This Cauliflower rice salad is so unusual and tasty. If you don’t have a food processor, then don’t even try to grate the Cauliflower, believe me it takes a while. Save for a food processor! Squeezing out the moisture from the Cauliflower prevents it going soggy when frying. It’s surprising how much water is in a cauliflower… This is a real springtime recipe and with all the tree blossoms and daffodils appearing, it is the perfect time of year to try this.

Ingredients

  • 1 head of Cauliflower, grated
  • 1 Onion, diced
  • 75g Dried Apricots, chopped
  • 25g Pistachio nuts, deshelled and crushed
  • 1/2 Lemon juiced
  • 1 tbsp Maple syrup
  • 75g Rocket, rinsed
  • 3 Spring onions, rinsed and sliced
  • 3 tbsp Cider vinegar

Directions

  1. Grate cauliflower in food processor until it resembles breadcrumbs.
  2. Place crumbs in clean tea towel, gather the edges and squeeze any excess moisture out.
  3. Fry the crumbs with the onion in a drizzle of oil for 5 mins.
  4. Next make the dressing, combine the vinegar, lemon juice and maple syrup.
  5. Blend all the ingredients together and drizzle over the dressing before serving.

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