Cauliflower "rice" salad for Pesach
Servings
4
Prep Time
15 mins, plus an additional 20 min cooking time
Ingredients
600g cauliflower, cut into small florets
1 tbsp vegetable oil
200g courgettes – spiralized or peeled into ribbons
2 carrots peeled and grated
1 clove garlic, peeled and finely chopped
2 tbsp peeled and grated ginger
1/2 tsp salt
100g raw cashews, roasted and chopped
1 tbsp vegetable stock powder mixed with 2 tbsp boiling water
150g fresh pineapple – peeled, cored and finely cubed
1 tsp brown sugar or maple syrup
30g parsley – chopped
2 tbsp roasted cashews nuts, to garnish
Instructions
1. Place cauliflower florets in the food processor and pulse until fine and looking like rice grains. Set aside.
2. In a large non-stick frying pan, heat up the oil and sauté the shredded carrots, garlic, grated ginger and a good pinch of salt.
3. Toss well and cook over medium heat for 5 minutes, stirring occasionally.
4. Add the cauliflower “rice,” vegetable stock powder and a pinch of salt. Mix well.
5. Cook over medium heat for 3-5 minutes. Transfer to a large serving bowl and set aside.
6. In the same frying pan, cook the pineapple with the sugar, maple syrup or honey over medium heat for 5 minutes, until it starts to caramelize, stirring constantly.
7. Add the cooked pineapple, vegetables, parsley, spiralized courgette and cauliflower, toss well and garnish with cashews. Serve hot, warm or cold.