Cauliflower ‘Rice’ Salad
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
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