Turmeric Cauliflower Rice Salad

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (262.2 g)
  • Calories 381.6
  • Total Fat - 29.7 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 14 mg
  • Sodium - 264 mg
  • Total Carbohydrate - 20.1 g
  • Dietary Fiber - 4.7 g
  • Sugars - 8.6 g
  • Protein - 13 g
  • Calcium - 369.7 mg
  • Iron - 3.9 mg
  • Vitamin C - 62.8 mg
  • Thiamin - 0.2 mg

Step 1

To make the dressing, whisk all ingredients together in a small bowl, and then set aside.

Step 2

Place cauliflower florets in a food processor and pulse until a rice consistency forms and set aside.

Step 3

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.

Step 4

In a bowl combine the cauliflower rice, tomatoes, half the goat cheese, pomegranate and pistachios.

Step 5

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.

Tips & Variations


No special items needed.

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