How to Make: Crispy Cauliflower Rice

Name: Crispy Cauliflower Rice
Total time: 20 min
Yield: 4 servings
Ingredients: 350 g of Cauliflower; 2 tbsp of Extra Virgin Olive Oil; 320 g of Red Grapes; 250 g of Cooked Beetroots; 550 g of Cooked Green Lentils; 100 g of Sunflower Seeds; 10 g of Spring Onion; Salt to taste; 2 tbsp of Lemon Juice; 0.5 tsp of Black Pepper; 1 tsp of Maple Syrup; 1 tsp of Wholegrain Mustard

how to make

Nutrients

Health Time 20m Cost 421 kcal This delicious crispy cauliflower rice is a quick salad recipe perfect for meal prepping. Beetroots, lentils, grapes, and sunflower seeds balance this meal by providing 3 of your 5-a-day for fruit and vegs plus fibres and proteins. Add our mustard dressing to make it even tastier, and to boost the beneficial properties of the cauliflower. The nutrients information on this page refers to a 2000 Kcal daily intake diet. Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal. Carbs, Sugars, Total Fats, Saturates Less than 50% of maximum recommended intake for a meal Between 50% and 95% of maximum recommended intake for a meal More than 95% of maximum recommended intake for a meal Fibers, Proteins More than 50% of recommended intake for a meal Between 25% and 50% of recommended intake for a meal Less than 25% of recommended intake for a meal By visiting the full recipe page , you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

Vegetarian Vegan Alcohol-Free Pescatarian Mustard 4 swipe up for ingredients Red Grapes 320 g Cooked Beetroots 250 g Cooked Green Lentils 550 g Sunflower Seeds 100 g Spring Onion 10 g Salt 0 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 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 0 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 0 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 0 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 0 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 .

COOL STUFF

Pink salt is not only richer in minerals than regular salt but also less processed and therefore more natural. And it's actually mined from Himalayan's mountain caves! Cool stuff. Get It!

how to make

Crispy Cauliflower Rice

Nutrients

Carbs 45 grams

Sugars 20 grams

Total Fats 9 grams

Saturates 2 grams

Fibers 13 grams

Proteins 17 grams

About this recipe

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Servings

Ingredients List

For the Salad

For the Dressing

For the 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

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

Salt	0to taste
Lemon Juice	2tbsp
Black Pepper	0.5tsp
Maple Syrup	1tsp
Wholegrain Mustard	1tsp

how to make

Crispy Cauliflower Rice

Nutrients

Carbs 45 grams

Sugars 20 grams

Total Fats 9 grams

Saturates 2 grams

Fibers 13 grams

Proteins 17 grams

About this recipe

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Ingredients List

For the Salad

For the Dressing

For the 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

COOL STUFF

Himalayan Salt