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CAULIFLOWER RICE BIRYANI SALAD


  • Author: Sneh Roy
  • Prep Time: 20 mins
  • Cook Time: 18 mins
  • Total Time: 38 minutes
  • Yield: 4 1x
  • Category: Salad, Brunch
  • Cuisine: Indian, Vegan, Gluten Free

Description

An almost raw warming salad made with cauliflower rice, seasonal veggies and an abundance of spices. Great hot or cold and perfect for work lunch boxes or lazy brunches.


Ingredients

  • 1 medium sized whole cauliflower (approx. 1kg), trimmed, florets cut and processed to coarse crumbs in food processor
  • 2 tablespoons ghee (sub coconut oil or nut oil for vegan)
  • ½ cup raisins
  • ½ cup raw cashew nuts
  • 1 inch piece cinnamon
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1 small carrot, finely diced
  • 1 small red onion, halved and thinly sliced
  • 100g green beans, trimmed and sliced
  • 1 cup frozen green peas
  • 1 tablespoon garam masala
  • 2 tablespoons ground cumin
  • ½ teaspoon ground cardamom
  • juice of 1 lemon
  • sliced red chilli, to serve
  • handful of chopped coriander and mint leaves, to serve
  • lemon wedges, to serve

Instructions

  1. Heat ghee in a large sauté pan on medium. Add raisins, cashew nuts, cinnamon, bay leaf and garlic. Sauté for a minute, tossing constantly until cashew nuts start turning golden. Add the vegetables and spices.
  2. Sauté for a two minutes. Reduce heat to low. Add the lemon juice and mix well. Cook for a few minutes until vegetables are just tender.
  3. Add the crumbed cauliflower and mix well. Continue cooking on low heat for 5-8 minutes until heated through.
  4. Serve with sliced chilli and chopped herbs.

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