We are big believers in never cutting anything completely out of your diet (unless obviously for diagnosed health reasons.) At first, I was reluctant to make cauli-rice which is often used as a substitute for rice, but i’m so pleased I did, especially for this particular recipe. Cauli-rice is simply cauliflower either grated or blended until the small florets have broken down in to, well rice. There is no need to cook a single ingredient of this dish which makes it a perfect go-to quick salad! The mild and nutty taste of cauliflower combined with herbs works so well along side sweet and crunchy pomegranate. If your skeptical, like I was about cali-rice, start with this recipe, you can thank me later.
• 300g Cauliflower
• 4 Spring onions
• 1 Red onion
• 2 Tablespoons chopped fresh parsley
• 1 Tablespoon chopped fresh chives
• 1 Pomegranate
• 2 Limes
1. Firstly, you will need to turn you cauliflower into rice! This can be done in 2 ways! Number 1: Blend the cauliflower in a food processor. Number 2: Grate it.
2. Now you have your cauli-rice, empty it in to a large mixing bowl. Finely dice the spring onions, red onion, parsley and chives and add these to the cauli-rice.
3. Slice the pomegranate in half. In one hand hold one half of the pomegranate seed-side down, with the other hand whack the skin of the pomegranate with the back of a spoon and let the seeds fall in-between your fingers onto the cauli-rice.
4. Squeeze the lime over the salad, season with salt and pepper and mix until everything is combined.
5. Knock out the rest of the pomegranate seeds from the other half and scatter these on top of the salad as a colourful garnish. Sprinkle with more parsley and serve.