Soups & Salads

Colourful and crunchy cauliflower rice salad


  • 1 cauliflower
  • Olive oil
  • 1 clove garlic
  • 5 dried apricots
  • 5 dates
  • 15g fresh dill
  • 15g fresh parsley
  • 30g cashew nuts
  • 20g pumpkin seeds
  • 2 tbsp lemon juice
  • Salt and pepper
  • 2 baby gem or cos lettuce
  • 15g red cress (optional)


  • Place the cauliflower florets in a food processor and pulse until cauliflower is fine and crumbled. Be careful not to over process.
  • Finely chop the garlic and lightly pan fry with a little olive oil for 3 to 4 minutes with the cauliflower couscous. Remove from pan and allow to cool.
  • Finely slice the dates, dried apricots and fresh herbs. 
  • Transfer the cauliflower to a large bowl and combine with the dates, apricots, herbs and chopped lettuce leaves. Squeeze over lemon juice and a drizzle of olive oil. Toss lightly. 
  • Sprinkle over nuts and season to taste with salt and pepper.  Decorate with red cress (optional)


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