Cauliflower Rice with Rainbow Slaw

I love making ice cream from bananas, chocolate pudding from avocado, spaghetti from courgettes and rice from cauliflower.IMG_0296

My delicious Cauliflower Cous Cous with a Rainbow Slaw is the first recipe I am going to share with you. I made this for the first time last week, as I had no traditional salad vegetables in the fridge.  I often get my most creative food ideas when the cupboards are bare and I am forced to use whatever I had. I loved it so much I made it again, but  this time with the additions of  all the goodies I brought home from the shops!

Ingredients for the Salad

Serves 4IMG_0292
  • 1 small or 1/2 a large cauliflower
  • 1/2 cucumber
  • 2 carrots
  • 1 red pepper
  • avocado
  • 10 cherry tomatoes

Garlic and Lemon Dressing

  • 2 tbsp. garlic olive oil
  • 1 tbsp. cider vinegar
  • 1 lemon
  • salt and pepper

How to MakeIMG_0294

I have a new best friend and her name is Julienne and she does all my cutting for me! I have tired grating to make slaw it goes to watery and the dressing becomes diluted and it like eating cold soup! If you do not have a julienne cutter, then I suggest that you shred your veg as finely as you can using a sharp knife. Once the shredding is done, rice your cauliflower is your food processor. I like to keep some small florets whole as I like eating the different textures.  You have a choice whether to slightly cook the cauliflower or eat it raw. I have tried both, and both work. For a salad, I may be tempted to keep it raw. If you want to cook, I would microwave it for 1-2 mins. If you steam, make sure no water goes it or it will dilute the dressing too much. Chop your avocado and cherry tomatoes into little pieces.

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Mix all vegetables together and add the dressing. Season to taste.. Enjoy.

Nutritional Information

Calories : 172
Total Fat :12.6g
Sat Fat : 2.1g
Total Carbs: 12.1g
Protein : 3.4g