Cauliflower rice is such a great way to get an extra vegetable into your meal. It’s easy, has a lovely light texture and soaks up flavour. The flavours and textures of this salad are addictive: sweet, savoury, a little bit of heat, with chewy dried fruit, crunchy nuts and finished with fresh herbs. You can serve it warm in winter or cold at a summer barbecue.


It’s also full of nutrients, which you know is an added bonus and all that jazz. It’s perfect as a side salad or as a light lunch.


1/2 a head of cauliflower

1 tsp sumac

1 tsp cumin

1/4 tsp all spice

1/4 tsp cayenne pepper

2 spring onions, finely sliced

2 radishes, finely sliced

1/4 cup dried fruit, roughly chopped (sour cherries, dates or apricots all work)

1/3 cup roasted almonds, roughly chopped

1/3 cup flat leaf parsley leaves

3 Tbs mint leaves, finely sliced

1 lemon (juice and zest)

1 tsp olive oil (best you can afford)


Roughly chop cauliflower and then pulse in a food processor until it resembles cous cous or rice in texture.

Put a large pan on a medium high heat and toast the spices until fragrant. Add cauliflower, stir to evenly distribute the spice mix. Cook for 2-3 minutes until cauliflower has just started to soften. Remove from heat and mix with all other ingredients. Serve.

HH. x

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