We’ve gone crazy for cauliflower rice recently after experimenting with our favourite rice-based dishes + swapping the grain out for all the goodness of cauli. Yes – we were a little hesitant at first but we promise you, it does the job very well.
The rice is sautéed in a warming mix of spices, then tossed with roasted cashews, apricots, raisins and chickpeas, which together create something quite outstanding. Serves 4-6.
For The Salad
- 3⁄4 cup cashews
- 1 large head cauliflower (about 21⁄4 pounds)
- 2 tbsp olive oil
- one 15-ounce can chickpeas, drained and rinsed
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp paprika
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp chili powder
- salt and pepper
- scant 1⁄2 cup raisins
- 11⁄2 cups dried apricots (preferably unsulphured), roughly chopped
- 4 green onions, nely chopped
- 2 ounces fresh mint, leaves picked and chopped
- 2 ounces fresh at-leaf parsley, leaves picked and chopped
For The Dressing
- 2 tbsp tahini
- 11⁄2 tbsp olive oil juice of 1⁄2 lemon juice of 1⁄2 orange
Preheat the oven to 400°F. Place the cashews on a baking sheet and roast for 5–10 minutes, until they turn golden brown. Remove from the oven and let cool.
Cut the cauliflower florets from the stem and chop into 1–2-inch pieces. This makes “ricing” them much easier. Place in a food processor.
Blitz until they start to resemble rice; this should take about 30 seconds.
Heat the olive oil in a large frying pan. Add the cauli ower and chickpeas, spices and salt and pepper to taste.
Give it a good mix, then add the raisins, apricots and cashews.
Mix in the pan for about 5 minutes until it’s all warmed up. Remove the pan from the heat.
Meanwhile, whisk all the dressing ingredients in a bowl.
Check the seasoning of the cauli ower, then mix in the green onions and herbs.
Drizzle with the dressing and enjoy!
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