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Cauliflower rice salad
Ingredients
Salad
- ¾ cup cauliflower, cut into small florets
- ½ cup coconut lime dressing (recipe below)
- ¼ cup pickled onion (recipe below)
- ¼ cup wild puffed rice (recipe below)
- 1 small zucchini, sliced into ¼ inch rounds
- 1 tsp pomegranate molasses
- 4 sprigs cilantro
- Salt to taste
Coconut-Lime Dressing
- 26 oz coconut milk
- 4 limes
- 2 tbsp white miso paste
- 1 tsp xanthan gum
- ⅓ cup Spectrum® Organic Virgin Coconut Oil
- ¾ cup Spectrum® Organic Extra Virgin Olive Oil Unrefined
Wild Puffed Rice
- 8 oz wild rice
- 32 oz water (for soaking)
- 32 oz water (for cooking)
- 1 cup Spectrum® Organic Virgin Coconut Oil
Pickled Onions
- 2 cups rice vinegar
- 1 cup sugar
- 1 tbsp black peppercorns
- 1 red onion
Directions
Salad
- Char the cauliflower in a cast iron pan or large sauté pan over high heat.
- Once the cauliflower has been charred, place in a bowl with the zucchini and dress with coconut lime dressing. Season with salt.
- Plate the cauliflower and zucchini and garnish with the pickled red onion, puffed rice and cilantro. Drizzle the molasses around the dish and serve.
Coconut-Lime Dressing
- In a high powered blender, emulsify the coconut milk and miso paste until smooth.
- Add in the juice from the lime juice, the Spectrum® Organic Virgin Coconut Oil and the Spectrum® Organic Extra Virgin Olive Oil Unrefined.
- Once the liquid has been incorporated, add in the xanthan gum. Extra dressing can be stored in the fridge for up to 1 week
Wild Puffed Rice
- Soak the wild rice overnight in the 32 oz of water.
- Strain the rice and place in a pot with the remaining 32 oz of water. Bring to a boil over high heat, then lower to a simmer and cook until al dente.
- Drain the rice and spread out on a sheet tray.
- In a separate pot heat up the Spectrum® Organic Virgin Coconut Oil and fry the rice until it puffs up and becomes crispy.
Pickled Onions
- Whisk together the white vinegar and sugar until dissolved.
- Add in the black peppercorns and bring to a boil over high heat.
- Strain the liquid to remove all the peppercorns.
- Pour the strained hot liquid over the onions, let cool and store in the liquid.
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