Moroccan Riced Cauliflower Salad
plant based | family food | vegan
| CARBS | KCALS | TIME | SERVES | VEG SERVINGS |
|---|---|---|---|---|
| 44 | 320 | 30 mins | 2 | 2 |
MADE WITH RICED CAULIFLOWER
Fine dining Fullgreen style! This flavor-packed dish by @healthydonesexy combines a few vegan ingredients with flair and grace, resulting in a dish that looks as good as it tastes. Better still - it takes less than half an hour to make.
Ingredients:
- 1 Pouch Fullgreen Cauliflower
- 200g Eggplant
- 50g Figs
- 70g Pomegranate Seeds
- 30g Cashews
- 100g Kale
- 50g Pomegranate Sauce
- Salt & pepper to taste
- Cilantro to garnish
- 1 tbsp Olive oil for cooking
Method:
- Preheat the oven to 320F.
- Spread the kale out on an oven tray and spray with oil. Put in the oven for 10-15 minutes to crisp up. At the same time, put the cashews in for around 5-7mins (or until the edges start to colour).
- Slice the eggplant into 1cm disks and fry in a hot pan with some oil until brown on both sides.
- Heat the Fullgreen Riced Cauliflower in the microwave, as per the pack instructions.
- Quarter the figs and grab a plate…sprinkle some pomegranate seeds on the plate and add the eggplant. Add the riced cauliflower, kale, figs & cashews.
- Garnish with more pomegranate seeds and a splodge of pomegranate sauce. Done!
Share this recipe
Mexican cauliflower rice with stuffed peppers Made with Cauliflower
Zingy, zesty, healthy and filling, these vegan stuffed peppers are a great go-to when you want something comforting and high in nutrition to eat. Enjoy them fresh out of the oven and switch up the toppings to adjust the flavors.
Carbs 25
Kcals 216
Veg Servings 2
Sesame Soy Tofu Skewers Made with Broccoli & Cauliflower
This delicious plant based recipe is packed with flavor whilst being rich in protein and nutrients.
Carbs 17g
Kcals 260
Veg Servings 2
