Cauliflower Rice

A great winter salad with an unusual combination of flavours.



I have usually eaten cauliflower cooked, and when raw as a part of a platter of vegetables with a dip. A friend served a similar cauliflower salad at a BBQ and I liked the simplicity and the texture of the finely chopped cauliflower. Here I have jazzed it up, enlivened the flavours with the addition of capers.

Diets for which Cauliflower Rice is suitable:

Diabetic, Dairy Free, Gluten Free, Low Calorie, Low Fat, Paleo, Raw, Nut Free, Vegetarian and Vegan.

Ingredients

Preparation: 15 mins | Cooking time: 10 mins | Serves: 2 cups

1 onion, medium
1 tbsp olive oil
1/2 cauliflower, medium
1 tbsp capers
1/2 tsp cracked pepper

Method

CHOP the onion, finely and fry over a low heat to ensure they do not brown.
CUT the florets from the cauliflower and holding the stem, grate the flowers.*
CHOP the capers finely.
MIX all ingredients and season as necessary.

Serve

– An interesting addition to any salad selection

Notes

* The cauliflower can be finely chopped for similar effect though this is time consuming.

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