We love experimenting with flavours and textures and while looking for a healthy and filling salad ingredient, we came across cauliflower rice. Described as a faux carb, cauliflower rice is the perfect introduction to grain alternatives. Paired with our Garlic Roasted Sweet Potato Chunks and pomegranate seeds, we’ve made a hearty summer salad ideal for a weekend lunch or as a lunch box filler!
500g Garlic Roasted Sweet Potato Chunks
1/2 Small Head Cauliflower
50ml Extra Virgin Olive Oil
1 Lemon Juice and Zest
60g Flaked Almonds Toasted
1 Pomegranate Seeded
Salt & Pepper
1. Preheat the oven to 200 C.
2. Arrange Garlic Roasted Sweet Potato Chunks on an oven tray and bake for 23 minutes.
3. Break up the cauliflower and pulse it in a food processor until it resembles rice or grate on a box grater.
4. Toss all the ingredients together and season with salt and pepper.