Cauliflower Rice Salad

You will think you are eating a bulgur wheat salad, like tabbouleh, when you taste this fresh riced cauliflower salad with lemon, herbs, currants, and pine nuts. Parsley, basil, and cilantro are readily available fresh any time of the year, which makes this recipe a fresh option for winter meals.

The recipe is modified from an Ottolenghi recipe for Cauliflower tabbouleh found in his book Simple.

Get started with these ingredients. This makes a salad that serves 6.

• 1 large cauliflower (1 3/4 pound/800g)

• 5 tablespoons/75ml lemon juice (from around 3 lemons)

• 7 green onions, roughly chopped

• 2 cups/400g parsley, roughly chopped

• 1 cup/20g basil, roughly chopped

• 1 cup cilantro/20g cilantro, roughly chopped

• 1 tsp ground allspice

• 5 tbsp olive oil

• 1/2 cup/75g dried currants

• 1/2 cup/70g pine nuts, lightly toasted

  Salt and black pepper

Grate the florets and stalk of cauliflower roughly on a the large holes of a box grater. To save time, the put broken piece of cauliflower and stalk into a food processor with it’s largest grating attachment in place. Blitz until the cauliflower looks like cooked bulgur wheat or long grain rice. Be careful not to over work the cauliflower in the processor or it will become mushy.

Place the grated cauliflower in a large bowl along with the lemon juice and 1¼ teaspoons of salt. Set aside to marinate for 20 minutes, then add the green onions, herbs, allspice, oil, currants, and a generous grind of black pepper. Gently mix to combine, transfer to a serving plate or bowl, sprinkle with toasted pine nuts, and serve. The salad keeps covered in fridge for several days. It just gets better and better too.