Name: Cauliflower, rice & lentil salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Cuisine: Indian
Ingredients: 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

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Cauliflower, rice & lentil salad

Cauliflower, rice & lentil salad

John Torode

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Serves 12

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 3.5 out of 5.6 ratingsRate

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

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg cauliflower
2 tbsp olive oil
1 tbsp paprika
300g basmati wild rice

mix
300g puy lentils
300g raisin
large handful roughly chopped parsley

For the dressing

large handful mint

leaves, chopped
zest and juice 2 lemons
8 tbsp olive oil
2 tbsp white wine vinegar

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Nutrition: per serving

kcal344
fat11g
saturates2g
carbs49g
sugars19g
fibre5g
protein12g
salt0.1g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, December 2012

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A star rating of 3.5 out of 5.6 ratings

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