Rating5/5 (from 1 ratings)5
1 small head cauliflower
1 large stalk celery
1 stalk spring onion
1 red bell pepper
1/2 cup sprouted sunflower seeds
1 tbsp tamari
2 tbsp cold-pressed sesame oil
juice of 1 lemon
Chop the cauliflower into florets and place a few at a time into the food processor or blender. Pulse until it looks about the size of grains of rice and place in a large bowl.
Chop the carrots and do the same as with the cauliflower.
Dice the bell pepper, celery and spring onion and combine with the remaining ingredients in the bowl.
This should keep for a few days in the fridge.
Kellymyra's ThoughtsBy kellymyra
We’ve been getting a lot of Cauliflower in our organic vege box recently. It’s the poor cousin to broccoli who always gets picked first. So we have to come up with creative ways to let that cauli-wall-flower shine through. This cauliflower salad is reminiscent of stir fried rice. You basically just need a base of cauliflower and the sesame oil and tamari dressing as a base. Then you’re free to change up the other vegetables in this dish to make your own variations. Here’s the combination I whipped up the other night.
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