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+ servings

Wild Rice Salad Walnuts & Roasted Cauliflower

E D
This simple and elegant dish makes an easy dinner party side.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 3
Calories 287 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

You can use Quinoa or brown rice instead of wild rice, as it will cook faster, but I recommend using wild rice, it's unique and tastes really good.
You can make this salad ahead of time and pack it for lunch the next day.
This salad will keep well in the fridge sealed in an air-tight container for up to 4 days.

Nutrition

Calories: 287kcal
Keyword filling, glutenfree, healthy, lowcalorie, nutritious, oilfree
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