½ medium head cauliflower – shredded & chopped into small rice size pieces
2 tsp aromatic spice blend
75g leafy greens i.e. kale, savoy cabbage, broccoli, brussels etc – finely chopped
75g salad leaf i.e. lettuce, baby spinach, Chinese cabbage etc – chopped
½ red onion – finely diced
30g dates – chopped
½ tin chickpeas – drained
½ lemon juice
Olive oil, flaked almonds, yoghurt, tagine, feta, ricotta, flatbreads,
|Prepare vegetables as described above.|
Add 5-6 tablespoons of water to the bottom of a sauce pan and bring to a boil on medium heat.
Place chopped cauliflower & a good pinch of salt into the pan stir and cover with a lid, cook on low heat for 5 minutes stirring occasionally.
Check cauliflower for doneness it should be tender and not wet, lay the cauliflower rice out on a baking tray and leave somewhere cool to chill for at least 5 – 10 minutes.
Meanwhile, in a heat proof bowl cover leafy greens with boiling water, season with salt stir and cover with a plate, allow to stand for 5 minutes before straining greens through a sieve, cool greens by running through with cold water finally squeeze greens in your hands to remove any excess water.
Place cauliflower rice & leafy greens in salad bowl along with the salad leaf, diced onion, chopped dates, chickpeas and lemon juice give everything a good stir, taste and adjust seasoning as required.
Serve with any additional extras.