Turmeric Cauliflower Rice Salad
Recipe: #31016
November 30, 2018
Categories: Salads, Main Dish Salad, Side Dishes, Cauliflower, Leek, Spinach, Potluck, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.