Curried Cauliflower Rice Salad

 

This salad is a daily staple for me.

The properties of Turmeric are well documented now, a bit of spice never goes astray for me and the pungency of pine nuts and sweet but tangy dried cranberries provide balance as a perfect side to any dish. It keeps in the fridge for three days and travels well.

 

Curried Cauliflower Rice Salad
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 1 head of cauliflower
  2. 1/2 of one onion
  3. 3 cloves of garlic
  4. 1 tablespoon of curry powder
  5. 2 tablespoons toasted pine nuts
  6. 2 tablespoons dried cranberries
  7. zest and juice of one lemon
  8. 2 tablespoons of coconut oil for cooking
  9. handful of parsley and or mint
Instructions
  1. Chop the onion and garlic in a food processor, add to large pan over medium heat with some coconut oil and curry powder
  2. Chop the cauliflower in the food processor until it resembles rice - not too fine or it will be mush
  3. Add the cauli rice to the pan and stirfry until soft, season with salt and pepper and remove to a bowl
  4. Add the zest and juice of your lemon with the pine nuts and cranberries to the warm cauliflower, then pop it into the fridge to cool
  5. once cooled, stir through the chopped herbs and check the seasoning. I love it beside any sort of protein, a handful of fresh picked leaves like spinach or rocket and best of all - eat as much as it takes to fill you up!
Notes
  1. This beauty will store in an airtight container in the fridge for 3 days - perfect for work and school lunches.
Food With a Conscience http://www.foodwithaconscience.com.au/

2 Comments

  1. Erin-Reply
    July 11, 2016 at 9:07 pm

    One of my favourites! I can’t get enough of this salad! Thank you so much for sharing – but don’t think this means I will stop coming into Cafe Republic!

    • Pete-Reply
      July 15, 2016 at 11:25 am

      You’re most welcome Erin!

      Thanks for the feedback 🙂

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