How to make Crispy Cauliflower Rice Salad

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.

Step 2

Transfer the riced cauliflower onto a colander lined with a cloth or kitchen paper. Spread the grains out and pat them dry to remove extra moisture.

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Step 3

Heat the oil in a non-stick skillet and pan-fry the cauliflower rice for 10 minutes or until it's lightly browned and crispy.

Step 4

Meanwhile, halve the grapes, thinly slice the beetroots, and combine the dressing ingredients in a cup.

Step 5

Finally, assemble the salad with crispy cauliflower rice, lentils, grapes and beets. Pour the dressing over and garnish with seeds, chopped spring onions, and lemon zest.

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