Cauliflower Rice Lentil Salad Recipes

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CAULIFLOWER, RICE & LENTIL SALAD



Cauliflower, rice & lentil salad image

This earthy and vegetarian rice pilaf is good for feeding a crowd, so works well on a buffet table

Provided by John Torode

Categories     Buffet, Side dish

Time 1h

Number Of Ingredients 11

1kg cauliflower
2 tbsp olive oil
1 tbsp paprika
300g basmati wild rice mix
300g puy lentils
300g raisin
large handful roughly chopped parsley
large handful mint leaves, chopped
zest and juice 2 lemons
8 tbsp olive oil
2 tbsp white wine vinegar

Steps:

  • Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.
  • Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.
  • To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.

Nutrition Facts : Calories 344 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium

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