This Wild Rice Salad With Walnuts & Cauliflower is perfect for the hot summer days as it is a no-fuss recipe. It’s refreshing, crunchy to eat with different textures, and very simple! Just adding, mixing, and shaking things up then you have a meal for the entire family!
This salad can be warm or cold, served as a side, for a dinner party, or for a wholesome filling low-calorie lunch.
This dish is low in fat and high in fibre and packed with vitamins, minerals and protein.
An amazing dish that will provide long-lasting satiety and stable blood sugar levels.
This colour-popping, vitamin-packed substantial salad is guaranteed to go down a treat on any buffet table. It would also be ideal to serve at a barbeque or pack along for a picnic.
The combination of ingredients is so perfect – wholesome wild rice, toasted crunchy walnuts, colourful, and juicy cauliflower, topped off with flavoursome spring onions, parsley and a drizzle of tahini.
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Wild Rice Salad Walnuts & Roasted Cauliflower
- 1 small head of cauliflower or broccoli
- 2 small red pepper sliced
- 1/2 cup/100g of wild rice
- 1/4 teaspoon salt
- 1 tbsp olive oil optional
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon of curry powder
- Optional toppings:
- 1/4 bunch chopped parlsey
- 2 spring onions sliced
- 1/2 cup/60g cup/60g of walnuts crushed
- Preheat the oven to 420°F/200c and set the oven rack to the highest setting. Line a baking sheet with parchment paper.
- Cut cauliflower into bite-sized pieces, toss with sliced pepper with the extra-virgin olive oil and 1/2 tbsp of curry powder, and spread on a sheet tray. Roast in the oven for 20-30 minutes, or until soft and very brown in spots, turning halfway through.
- While the cauliflower is roasting, prepare the rice. Add the wild rice in a pot and add vegetable stock to cover the rice. Cook on low heat for about an hour or until the rice is soft or just al-dente.
- Once the rice is cooked, drain it and toss the rice with the remaining 1/2 tbsp of curry powder, the salt, and black pepper.
- To serve, place the roasted cauliflower on a serving platter and top with rice, red peppers, parsley, spring onions if using and crushed walnuts.
- You can drizzle s tablespoon of Tahini, it works great, but it's optional.