November 30, 2018
Fresh Tomatoes, Main Dish, Salads,
Main Dish Salad, Side Dishes, Vegetables, Cauliflower, Leek , Spinach, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Potluck, Weeknight Meals, Food Processor, Stove Top, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
To make the dressing, whisk all ingredients together in a small bowl, and then set aside.
Place cauliflower florets in a food processor and pulse until a rice consistency forms and set aside.
Heat oil over medium heat in a fry pan add leek and saute of 3 to 4 minutes until soft and then add turmeric and fry off for 1 minute and then add cauliflower to the pan and gently stir-fry until golden from the turmeric, add spinach and 1/2 coriander leaves, take off the heat once lightly wiled.
In a bowl combine the cauliflower rice, tomatoes, half the goat cheese, pomegranate and pistachios.
Crumbled remaining goat cheese over the top of the salad before drizzling over the dressing and finish with a sprinkle of pomegrate seeds and fresh coriander.
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