CAULIFLOWER RICE SALAD
Cauliflower rice is the perfect substitute for regular white rice, cous cous or pasta. In fact, it has a more interesting texture and flavour than ordinary carbs. and makes a nice alternative if you want to try something different.
For me, this sort of recipe is ideal for when you’re chasing something light, healthy and quick. So often, when you’re trying to be good and eat well, healthy choices just fall by the wayside in flurries of hunger-induced fog where you need to eat RIGHT.NOW.OR.ELSE. You end up boiling some pasta and emptying a jar of sauce and a heap of cheese over it because it’s quick and you didn’t have to think too hard.
This little cauliflower rice recipe is actually quicker (ok it takes about the same time) than pasta. It doesn’t leave you feeling sluggish, and most of all it packs loads of flavour. The peppery horseradish gives the salad a wonderful kick and the sweet raisins bring it all together, creating a delicious guilt-free meal that won’t require you to go for a run in the morning!
It is delicious both hot and cold and is a great base for all sorts of other flavour combinations. Add flakes of salmon, pieces of rare roast beef or roasted mushrooms to bulk it out, or have as is for a grab-and-go lunch or supper.
Prep time: 15 minutes
2 cups spinach leaves
1 cup snow peas/mangetout
1 small onion (roughly chopped)
1 large garlic clove (finely chopped)
Handful flaked almonds
Salt and black pepper
2 heaped tbsp horseradish
Pulse the cauliflower in a food processor until it resembles breadcrumbs. In a frying pan heat a splash of olive oil over a medium heat. Add the onion and fry for 1-2 minutes before adding the blitzed cauliflower. Stir to combine, turn the heat to low and place on a lid. Cook for 4-6 minutes until the cauliflower has softened. Remove the lid and add the garlic. Cook for a further 1-2 minutes before removing from the heat and setting aside.
In a large bowl combine the chopped spinach leaves, sliced up snow peas, and the cauliflower rice. Sprinkle over the flaked almonds and raisins and season everything well with salt and pepper. Finally, stir through two heaped tablespoons of horseradish.
Serve hot or cold.
Artichokes, ham, tomatoes or beetroot would all add something interesting to the salad.
Substitute the punchy horseradish for a toasted cumin yoghurt.
Thin slices of dark rye toast.