If you've never tried raw cauliflower "rice'', you'll be astounded how delicious, fresh and healthy it is. The dates, preserved lemon, Sicilian olives, herbs and pistachios create incredible bursts of flavour. This salad is perfect alongside meat and fish but is just as wonderful as a stand-alone dish. This recipe is from Kelly Gibney and it appears in Bronwyn Kan's book Whole: Recipes for Simple Wholefood Eating. Check out more from Kelly on her blog bonniedelicious.com, and have a look at some of the other contributors here.
Ingredients
| ½ small | Cauliflower (Main) |
| 6 | Medjool dates, fresh |
| ½ | Preserved lemons, finely diced |
| ½ cup | Green olives, Sicilian, pitted and sliced |
| 1 handful | Fresh mint, a large handful, roughly chopped |
| 1 handful | Parsley, a generous handful, roughly chopped |
| 1 Tbsp | Thyme leaves |
| 1 | Avocado, ripe but still firm, cut into cubes |
| ⅓ cup | Pistachio nuts, roughly chopped |
Dressing
| 1 | Lemon, juiced |
| ¼ cup | Olive oil |
| 1 | Garlic clove, finely diced |
| 1 tsp | Maple syrup, heaped, use a pure maple syrup, or use coconut sugar |
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Directions
- Blitz the cauliflower in a food processor until it has a rice like texture. Set aside.
- Combine all dressing ingredients in a jar and shake vigorously until emulsified. Season with sea salt and crushed black pepper.
- Place all salad ingredients in a large bowl. Drizzle the dressing on top and toss through until well-coated and evenly combined. Taste, and season with salt and pepper.
- Garnish with extra herbs and roughly chopped pistachionuts before serving immediately.
