Raw cauliflower rice salad with apricots and pomegranate

    15 min

    Vegan and superbly healthy and easy salad or side dish with taste of exotic Arab or Indian influence. Great to prepare ahead and can be chilled even a day ahead - best served fresh though.


    -, Gibraltar
    3 people made this

    Serves: 4 

    • 1 medium cauliflower
    • 1 tablespoon curry powder, to taste
    • 3 tablespoons cider vinegar
    • 1 tablespoon maple syrup
    • 3 spring onions, finely chopped
    • seeds of 1 pomegranate
    • 1 handful hazelnuts, coarsely chopped lightly dry toasted
    • 1 handful pistachios, lightly dry toasted
    • 5 fresh apricots, stoned and chopped into 1cm pieces
    • 1 handful chopped fresh coriander
    • 1 handful chopped fresh mint

    Prep:15min  ›  Ready in:15min 

    1. Remove the stalk from the cauliflower and blitz the florets in a blender until you have rice-like consistency. Place into a salad bowl.
    2. In a glass mix curry powder, vinegar and maple syrup. Pour this over the rice and mix well.
    3. Add the rest of the prepared chopped ingredients and mix well. No need for salt or pepper. Chill if desired or eat immediately. Enjoy!

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