caulirice salad
This salad uses cauliflower rather than a grain or rice to create a substantial salad that can be eaten on its own or added to a buffet table of other salads. It's best not made the night before as cauliflower when cut and left produces a sulphur smell. If you do store in the fridge make sure it's got a lid on!
Ingredients
1 cauliflower
1 large beetroot
1 large carrot
1/2 red onion
large handful of parsley
small handful of mint
30g almonds
extra virgin olive oil
apple cider vinegar
salt and pepper
Method
Place the cauliflower florets in a food processor and blitz until the cauliflower resembles rice
Remove the cauliflower to a large salad bowl
Place the grating attachment on the food processor and grate the beetroot, carrot and red onion
Add the grated beetroot, carrot and onion to the salad bowl
Shred the parsley and mint and add to the bowl.
Chop the almonds and add these to the salad.
Add 6 tablespoons of olive oil to 2 tablespoons of apple cider vinegar and mix together
Add the dressing to the salad and mix well
The Health Boost Tip
Being grain free this salad is perfect for those following a gluten free or paleo diet.
Cruciferous vegetables, such as cauliflower, contain the highest concentration of sulphur-containing phytonutrients. A healthy diet is one rich in cruciferous vegetables.
