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.
Ingredients List
For the Salad
Red Grapes
320g
Cooked Beetroots
250g
Cooked Green Lentils
550g
Sunflower Seeds
100g
Spring Onion
10g
For the Dressing
Salt
to taste
Lemon Juice
2tbsp
Black Pepper
0.5tsp
Maple Syrup
1tsp
Wholegrain Mustard
1tsp
For the Crispy Cauliflower Rice
Cauliflower
350g
Extra Virgin Olive Oil
2tbsp
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.
Ingredients List
For the Salad
Red Grapes
320g
Cooked Beetroots
250g
Cooked Green Lentils
550g
Sunflower Seeds
100g
Spring Onion
10g
For the Dressing
Salt
to taste
Lemon Juice
2tbsp
Black Pepper
0.5tsp
Maple Syrup
1tsp
Wholegrain Mustard
1tsp
For the Crispy Cauliflower Rice
Cauliflower
350g
Extra Virgin Olive Oil
2tbsp
STEP 3
In the meantime, halve the red grapes and thinly slice the cooked beetroots.
Then, combine the dressing ingredients in a bowl.
Ingredients List
For the Salad
Red Grapes
320g
Cooked Beetroots
250g
Cooked Green Lentils
550g
Sunflower Seeds
100g
Spring Onion
10g
For the Dressing
Salt
to taste
Lemon Juice
2tbsp
Black Pepper
0.5tsp
Maple Syrup
1tsp
Wholegrain Mustard
1tsp
For the Crispy Cauliflower Rice
Cauliflower
350g
Extra Virgin Olive Oil
2tbsp
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!