Introducing cauliflower rice.
This stuff is a fantastic healthy way to fill you up. There are two ways that I've made it. The first is to chop it all up in a food processor or blender (proceed with caution if you use a blender - you don't want a juice, you want chopped cauliflower!). Then after that you stop there, or you can pan fry lightly with garlic, salt and pepper. This gives it a beautiful aroma, although once mixed in with the rest of the salad and dressing I personally don't think it's necessary or makes enough of a difference.
This salad is delicious and filling. And you can prepare all the elements separately at the beginning of the week and just mix them together for each meal. I would say pine nuts are mandatory in making this salad really delicious. It gives it an extra crunch and flavour. Those things are like eating gold though. They're super expensive so I would strongly advise against buying pine nuts at a supermarket. Go to a nut shop and you'll get it cheaper! (I said cheaper, not cheap!)
Pictures first, recipe later.
Light and fluffy cauliflower 'rice'
Chop your coriander and parsley
Mix it up with corn kernels
Add some chopped cherry or roma tomatos
You can stop here and just sprinkle with pine nuts
Or you can roast some pumpkin which will make it much more filling
Lunch for two! #worklunch #wifeyduties
On the last day I still had lots of pumpkin left so I left the tomatoes out.
I like to warm this up slightly first, then add the dressing. Yum!
- Cauliflower (one will give you enough for a week for two people)
- Corn kernels
- Cherry/Roma tomatoes
- Butternut pumpkin
- Pine nuts
- Extra virgin olive oil
- One lemon
- Wash cauliflower and chop in food processor to desired size. If using a blender, turn it on at a low speed and drop small florets into the blender through the hole in the lid. Using a food processor is easier!
- Optional: Lightly pan fry your 'rice' with garlic, salt and pepper
- Chop parsley and coriander
- Chop cherry/roma tomatoes in half
- Drizzle your pumpkin with some olive oil, salt and pepper. I prefer butternut pumpkin.
- Roast for about 20 mins and turn over half way
- Combine everything together including the corn kernels and sprinkle pine nuts on top
- Make the dressing with about 3 tablespoons extra virgin olive oil, juice one small lemon or half of a big lemon, add salt and pepper. This will give you enough for about two large servings.