Ingredients
Product used:
1kg of McCain Cauliflower – well thawed
- 1 orange – zested and segmented
- ¼ cup pistachios – toasted
- ½ cup fresh parsley – coarsely chopped
- ½ cup fresh mint – coarsely chopped
- ½ cup fresh coriander – coarsely chopped
- ¼ cup dried apricots – quartered
- ½ Lebanese cucumber – quartered lengthways and cut into chunks
- 1 tbs olive oil
- 1 tbs lemon juice
- 1 tbs apple cider vinegar
- 1 tbs honey
- ½ tsp chopped garlic
Method
1. | Place ½ of the thawed McCain Cauliflower into a food processor bowl and pulse until it resembles rice. Be careful not to over blend or it will become too mushy. Remove and repeat with remaining cauliflower. |
2. | Place cauliflower rice into a clean tea towel or cheesecloth and squeeze well to remove excess moisture. Meanwhile, heat a large non-stick pan over a high heat and add strained cauliflower rice to the pan. Use a spoon to break up any chunks and cook, stirring occasionally for 5-7 minutes or until golden. Remove from heat and allow to cool. |
3. | Place olive oil, apple cider vinegar, lemon juice, honey and garlic in a small bowl and mix well to combine. |
4. | Place cauliflower rice into a large mixing bowl, add dressing and remaining ingredients, and toss well to combine. Refrigerate until ready to serve. |
Cauliflower ‘Rice’ and Citrus Salad
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Place ½ of the thawed McCain Cauliflower into a food processor bowl and pulse until it resembles rice. Be careful not to over blend or it will become too mushy. Remove and repeat with remaining cauliflower. |
2 | Place cauliflower rice into a clean tea towel or cheesecloth and squeeze well to remove excess moisture. Meanwhile, heat a large non-stick pan over a high heat and add strained cauliflower rice to the pan. Use a spoon to break up any chunks and cook, stirring occasionally for 5-7 minutes or until golden. Remove from heat and allow to cool. |
3 | Place olive oil, apple cider vinegar, lemon juice, honey and garlic in a small bowl and mix well to combine. |
4 | Place cauliflower rice into a large mixing bowl, add dressing and remaining ingredients, and toss well to combine. Refrigerate until ready to serve. |