raw cauliflower rice salad with pomegranate

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I am a huge vegetables-disguised-as-carbs enthusiast, and this salad can take some of the credit for that. I don’t really regard this as a rice substitute – perhaps because the grains are my favourite form of carbohydrate. Rather, this is a fun way to experiment with cooking with more vegetables.

This is just as pleasurable to feast your eyes upon as it is to eat. While the pomegranate is what makes this dish shine – both in the mouth and literally, it is really the cauliflower doing the hard yards here to provide an incredibly light, crunchy base for the arils to be showed off. It’s fresh, light and superb alongside grilled red meat, or even just with a generous helping of hummus for lunch. The herbs and pomegranate are doing all the work here for you, so make sure they are as fresh as possible. The other vegetables accompanying the riced cauliflower can easily be substituted based on preference and seasonality. I think it would be great with green beans and capsicum. I can’t think of a better way to sneak extra vegetables into my day!

raw cauliflower rice salad with pomegranate

Prep Time: 15 Mins Cooking Time: 30 Mins

Ingredients:

  • Half head of cauliflower
  • 15 asparagus spears, chopped into thirds (omit if making completely raw)
  • 200g cherry tomatoes, halved
  • Cooking oil
  • 1 handful fresh Italian parsley, coarsely chopped
  • 1 handful fresh mint, coarsely chopped
  • Half a fresh deseeded pomegranate

Dressing:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp pomegranate molasses
  • 1 tbsp honey (substitute maple syrup if vegan)
  • Salt and pepper, to taste

Directions:

  1. Rice the cauliflower in a food processor or by hand using the largest holes on a grater. Set aside in a large bowl.
  2. Lightly saute the asparagus in a frypan over medium heat in the cooking oil until the outside of the pieces are starting to shrivel and brown. Add to the bowl with the cauliflower.
  3. Combine with the remaining salad ingredients – cherry tomatoes, mint and half of the measurements of parsley and pomegranate. Set these aside to top the salad with before serving.
  4. Mix the dressing ingredients up in a jar and shake vigorously to combine. Pour all over the salad, stir to coat the cauliflower and leave the salad at room temperature for at least half an hour prior to serving to allow the lemon juice to “cook” and soften the “rice”.
  5. Top with the remaining pomegranate and parsley. Serve at room temperature.
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