McCain Food Service
Cauliflower ‘Rice’ and Citrus Salad
Cauliflower ‘Rice’ and Citrus Salad
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20 minutes -
Serves 6
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Loading...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. |