How to make Crispy Cauliflower Rice

how to make

quick dairy free gluten free vegan low fat fibre rich

STEP 1

Chop the cauliflower head into florets and pat them dry. Then, grate them using the large side of a box grater into rice-like shreds. Red Grapes 320 g Cooked Beetroots 250 g Cooked Green Lentils 550 g Sunflower Seeds 100 g Spring Onion 10 g Salt to taste Lemon Juice 2 tbsp Black Pepper 0.5 tsp Maple Syrup 1 tsp Wholegrain Mustard 1 tsp Cauliflower 350 g Extra Virgin Olive Oil 2 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 2

Heat the oil in a non-stick shallow pan and stir-fry the cauliflower rice for 10 minutes or until it's lightly browned and crispy. Red Grapes 320 g Cooked Beetroots 250 g Cooked Green Lentils 550 g Sunflower Seeds 100 g Spring Onion 10 g Salt to taste Lemon Juice 2 tbsp Black Pepper 0.5 tsp Maple Syrup 1 tsp Wholegrain Mustard 1 tsp Cauliflower 350 g Extra Virgin Olive Oil 2 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 3

In the meantime, halve the red grapes and thinly slice the cooked beetroots. Then, combine the dressing ingredients in a bowl. Red Grapes 320 g Cooked Beetroots 250 g Cooked Green Lentils 550 g Sunflower Seeds 100 g Spring Onion 10 g Salt to taste Lemon Juice 2 tbsp Black Pepper 0.5 tsp Maple Syrup 1 tsp Wholegrain Mustard 1 tsp Cauliflower 350 g Extra Virgin Olive Oil 2 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 4

Transfer the crispy cauliflower rice into a serving bowl and add the cooked green lentils, grapes and beetroots. Then, pour the dressing over the salad. Garnish with sunflower seeds, chopped spring onions, and lemon zest. Enjoy! Red Grapes 320 g Cooked Beetroots 250 g Cooked Green Lentils 550 g Sunflower Seeds 100 g Spring Onion 10 g Salt to taste Lemon Juice 2 tbsp Black Pepper 0.5 tsp Maple Syrup 1 tsp Wholegrain Mustard 1 tsp Cauliflower 350 g Extra Virgin Olive Oil 2 tbsp Adjust servings and measurement unit in the full recipe page .

Red Grapes	320g
Cooked Beetroots	250g
Cooked Green Lentils	550g
Sunflower Seeds	100g
Spring Onion	10g

Salt	to taste
Lemon Juice	2tbsp
Black Pepper	0.5tsp
Maple Syrup	1tsp
Wholegrain Mustard	1tsp

Cauliflower	350g
Extra Virgin Olive Oil	2tbsp

Red Grapes	320g
Cooked Beetroots	250g
Cooked Green Lentils	550g
Sunflower Seeds	100g
Spring Onion	10g

Salt	to taste
Lemon Juice	2tbsp
Black Pepper	0.5tsp
Maple Syrup	1tsp
Wholegrain Mustard	1tsp

Cauliflower	350g
Extra Virgin Olive Oil	2tbsp

Red Grapes	320g
Cooked Beetroots	250g
Cooked Green Lentils	550g
Sunflower Seeds	100g
Spring Onion	10g

Salt	to taste
Lemon Juice	2tbsp
Black Pepper	0.5tsp
Maple Syrup	1tsp
Wholegrain Mustard	1tsp

Cauliflower	350g
Extra Virgin Olive Oil	2tbsp

Red Grapes	320g
Cooked Beetroots	250g
Cooked Green Lentils	550g
Sunflower Seeds	100g
Spring Onion	10g

Salt	to taste
Lemon Juice	2tbsp
Black Pepper	0.5tsp
Maple Syrup	1tsp
Wholegrain Mustard	1tsp

Cauliflower	350g
Extra Virgin Olive Oil	2tbsp

how to make

Crispy Cauliflower Rice

STEP 1

Ingredients List

For the Salad

For the Dressing

For the Crispy Cauliflower Rice

STEP 2

Ingredients List

For the Salad

For the Dressing

For the Crispy Cauliflower Rice

STEP 3

Ingredients List

For the Salad

For the Dressing

For the Crispy Cauliflower Rice

STEP 4

Ingredients List

For the Salad

For the Dressing

For the Crispy Cauliflower Rice

how to make

Crispy Cauliflower Rice

STEP 1

Ingredients List

For the Salad

For the Dressing

For the Crispy Cauliflower Rice

STEP 2

Ingredients List

For the Salad

For the Dressing

For the Crispy Cauliflower Rice

STEP 3

Ingredients List

For the Salad

For the Dressing

For the Crispy Cauliflower Rice

STEP 4

Ingredients List

For the Salad

For the Dressing

For the Crispy Cauliflower Rice

FREE EBOOK