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.


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