Nutrients Packed in one Bowl
If you ever wondered how to spruce up your cauliflower or tired of your usual way of making it, this is the recipe for you, it’s packed with nutrients, it’s filling and its gluten free. Did I mention that this is perfect side dish as well? This is also a nice menu change during lockdown, and I hope you will enjoy it as I do.
52g (1 tray pack) Cauliflower
Salt and Pepper
4 Baby Leeks, chopped
2 Cups Kale, chopped
2 Tablespoons Canola Oil
1/2 Cup Cucumbers, diced
16 Small Rosa tomatoes, cut in half
1 1/2 Tablespoons Fresh Coriander, chopped
1 1/2 Tablespoons Fresh Parsley, chopped
1/2 Medium Red Onion
6 Mild Whole Peppadew
3 ½ Tablespoons Fresh Lemon Juice
Juice of 1 Lime
3 Tablespoons Olive Oil
1 Tablespoon Honey
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
- Rice cauliflower in a food processor (or buy ready-made cauliflower rice) and drain off excess water using your hands and paper towel or press it down firmly on a sieve until all the water is drained. Set aside.
- Chop all the herbs, dice cucumber, thinly slice peppadew and red onion then cut Rosa tomatoes into halves. Set side.
- Preheat a large pan on medium heat. Then chop leeks and kale and set aside.
- Add canola oil in the pan followed by leeks, sauté for 2 minutes and season with a pinch of salt, add kale, cook for 2 minutes then add the drained cauliflower rice and cook for another 2 minutes, season with salt. Transfer everything in salad bowl and let it cool for few minutes.
- Meanwhile, mix all the dressing ingredients and set aside.
- in the salad bowl, add herbs, cucumber, peppadew, red onion, tomatoes and season with salt and pepper. Then add 3 tablespoons of the salad dressing or as much as you want.
- Serve and enjoy (Note: this salad gets better as it sits in the fridge overnight, so you can make it ahead). Serves 4.