GREEK-STYLE CAULIFLOWER RICE SALAD
- ½ cauliflower
- 4 tablespoon olive oil
- ½ cup cherry tomatoes
- 1 cup spinach
- ¼ cup parsley
- 3 spring onions
- ¼ cup pitted, sliced olives
- ½ cup goats cheese, broken into chunks
- ¼ cup grated cheddar cheese
- 1 tablespoon lemon juice
- ½ tablespoon red wine vinegar
- salt and pepper to taste
Remove the florets from the cauliflower, relatively close to the stem. Put them in a food processor and pulse until they are roughly the size of rice grains.
Transfer to a microwaveable bowl or box and mix through 1 tablespoon of oil.
Cook on high, covered, for 2 ½ minutes. Allow to cool while you prepare the rest.
Cut the tomatoes in quarters.
Roughly chop the spinach and parsley – you can do this in the food processor along with the roughly-chopped spring onions. Thinly slice the spring onions if not using the food processor.
Mix together the cooled cauliflower rice, tomatoes, chopped spinach , parsley and spring onions, and olives.
Whisk together the remaining oil, lemon juice and vinegar and add it to the bowl along with the goats cheese and cheddar.
Mix through and serve.
Recipe and photo: Louise Venter
