Spiced Cauliflower Rice Salad

Spiced Cauliflower Rice Salad

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Side dish


  • 2 onions, halved
  • 3 cloves garlic
  • 2 tablespoons coconut oil
  • 1 large head cauliflower
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground garam masala
  • ½ teaspoon ground cinnamon
  • 2 tablespoons good quality olive oil
  • Juice of 2 lemons
  • 1 ½ cups toasted almonds
  • 1 bunch fresh coriander
  • ½ cup dried cranberries
  • 2 green apples, cored removed
  • Salt and freshly ground black pepper, to taste
  • Serve with goats cheese and olive oil to add richness

  1. Attach the food processor to your MultiOne. Insert the knife blade.
  2. Add onions and garlic to the bowl. Secure the lid.
  3. Pulse until roughly chopped.
  4. Heat coconut oil in a large pan over medium heat. Add onions and garlic, stirring often.
  5. Meanwhile chop the cauliflower into florets.
  6. Add the cauliflower, in batches, into the processing bowl. Secure the lid.
  7. Pulse until a rice like consistency. This will take around 6-8 pulses. Repeat with remaining cauliflower.
  8. Once onions are golden, add turmeric, garam masala and cinnamon. Cook for 2 minutes or until fragrant.
  9. Add cauliflower to the pan. Stir continuously for 3-4 minutes, or until the cauliflower is tender.
  10. Pour over the lemon juice and olive oil. Season to taste with salt and pepper. Stir to combine and place in serving dish.
  11. Place almonds and coriander into the processing bowl. Secure the lid. Pulse until roughly chopped.
  12. Remove the knife blade and insert the slicing disc.
  13. Cut the apples in half, then place down the chute and process into fine slices.
  14. Top the cauliflower with cranberries, almonds, coriander and apples.
  15. Drizzle again with olive oil. Season to taste with salt and pepper and serve.

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