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Cauli Rice Salad Bowls

Dinners & Mains
Meal Prep
Vegan & Plantbased
Cauli Rice Salad Bowls
Carbs 25
Time 10 mins
Calories 200
Serves 2 people
Veg Servings 2


  • 1 pouch Fullgreen Riced Cauliflower
  • 1 carrot thinly sliced
  • Two medium tomatoes sliced into smaller pieces
  • 1 stick of celery sliced finely
  • Handful pomegranate seeds
  • Red cabbage leaves
  • Ingredients for the tahini sauce
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1-2 tbsp water⠀
  • Lemon juice from half small lemon
  • Pinch of salt


  1. 1 Firstly separate your cabbage leaves, wash and allow to dry.
  2. 2 In a bowl, mix the Fullgreen Riced Cauliflower with the carrots, celery and tomatoes.
  3. 3 To make the tahini sauce, combine all ingredients in a mixing bowl and whisk until creamy. Add more water if you prefer a thinner dressing and season
  4. 4 Place the cabbage leaves on a plate and load them with the Riced Cauliflower mixture
  5. 5 Top with the pomegranate seeds and finish with a drizzle of the tahini sauce.


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