15 Minutes
5 Minutes
4-6
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1 large cauliflower head, riced
1 cucumber, finely diced
1 red onion, finely chopped
1 cup parsley, chopped
½ cup mint leaves, chopped
1 pomegranate, seeded
Juice of 1 large lemon
3 tbsp extra virgin olive oil
Salt & pepper
Rice cauliflower and lightly blanch in boiling water 2 minutes. Drain and cool.
In a bowl mix cauliflower rice with cucumber, onion, herbs and pomegranate seeds.
Dress with lemon juice, olive oil, salt and pepper.
Why it works for a buffet
Fresh, crunchy, colourful and grain-free. Low-GI cauliflower and lots of herbs make this a refreshing, light yet satisfying side — good for vegan and vegetarian guests.
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