Cauliflower Rice Salad
21st April 2021
Category
Classical & MKD Recipes
Fat: 14.58g Protein: 2.33g CHO: 4.03 g Kcal: 157 MKD 4.03g CHO TOTAL
Notes
Mo’s tip: This is good to serve with barbecued sausages, or meat of your choice.
It also goes well with barbequed halloumi.
If you prefer you can leave the cauliflower raw, but if it is pre-cooked it does absorb the oil better
Ingredients
- 50g Cauliflower
- 15g Green capsicum pepper
- 20g Tomatoes
- 15g Spring onions
- 10g Green pesto
- 10g Olive Oil
Instructions
- Grate the cauliflower to resemble rice, then weigh it.
- You will need to cook the cauliflower very briefly by adding it to a small pan with 40mls of water, stir it in the water for approximately 3 minutes, the water will be absorbed.
- Remove from the heat and stir in the olive oil and pesto.
- Leave to go cold.
- De-seed the tomato before weighing it.
- Chop the tomato, green pepper and spring onions quite small and approximately the same size.
- When the cauliflower is cold, stir in the vegetables.
- Season to taste.
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