by Nicola Brown on August 12, 2015

Cauliflower ‘Rice’ Salad

Name: Cauliflower 'Rice' Salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 1/2 a large head of cauliflower, separated into florets (approximately 3 cups); 2 cloves garlic, crushed; 1 tablespoon red onion, finely chopped; Large handful of parsley, roughly chopped; Juice and zest of half a lemon; 1 tablespoon flaxseed or olive oil; 1/2 teaspoon turmeric; 1/2 teaspoon cumin; 1 stalk of celery, very finely diced; 1/2 a red pepper, very finely diced; 1 carrot, grated; 1/3 cup currants; 1/4 cup pistachio nuts, roughly chopped (to garnish)

By Nicola Meals, Salads

August 12, 2015

Serve in place of rice or couscous – it’s a clever way of adding another helping of vegetables to your day. This is a very versatile recipe; with cauliflower or parsnip as a base, use whatever additional vegetables you have available and add your favourite herbs, spices and nuts. (You may want to leave out the red onion if you plan to serve it to children.)

Prep: 20 mins
Yields: Serves 6

Ingredients

1/2 a large head of cauliflower, separated into florets (approximately 3 cups)

2 cloves garlic, crushed

1 tablespoon red onion, finely chopped

Large handful of parsley, roughly chopped

Juice and zest of half a lemon

1 tablespoon flaxseed or olive oil

1/2 teaspoon turmeric

1/2 teaspoon cumin

1 stalk of celery, very finely diced

1/2 a red pepper, very finely diced

1 carrot, grated

1/3 cup currants

1/4 cup pistachio nuts, roughly chopped (to garnish)

Directions

1Pulse cauliflower, garlic, onion and parsley in food processor until they form a rice-like consistency (don’t over-process). Add lemon juice and zest, oil and spices; pulse again briefly. Remove from food processor and transfer to a serving bowl; stir in celery, red pepper, carrot and currants. Refrigerate, covered, until ready to serve. Garnish with pistachios immediately prior to serving.

This recipe was inspired by one from Renee McCready, an ex-Dunedinite who introduced me to the wonders of raw plant-based cuisine.
Storage: Refrigerate for up to 24 hours

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2 Reviews

Nicola Brown

January 26, 2016

Thanks so much Roz – I’m thrilled it turned out so well! Hadn’t thought to add zucchini myself so I’ll definitely give that a go.

roz

January 26, 2016

have just made this – short of cauliflower so topped up with raw zucchini and no currants so used cranberries. oh my. how do I stop putting it my mouth. its delicious and the bonus – everyone in this house hates zucchini except me. now they wont know they are eating it and I think you could make it only with this when the zucchini glut kicks in. thanks Nibl

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{ 2 comments… add one }

roz January 26, 2016, 5:51 am

have just made this – short of cauliflower so topped up with raw zucchini and no currants so used cranberries. oh my. how do I stop putting it my mouth. its delicious and the bonus – everyone in this house hates zucchini except me. now they wont know they are eating it and I think you could make it only with this when the zucchini glut kicks in. thanks Nibl

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- Nicola Brown January 26, 2016, 7:27 am
  
  Thanks so much Roz – I’m thrilled it turned out so well! Hadn’t thought to add zucchini myself so I’ll definitely give that a go.
  
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