Out with dull, boring salads. This light and fresh one is a treat for the tastebuds and will have you reaching for more.
Tags
- recipes
- Beef and Lentil Bolognaise
- Beetroot and Corn Poke Bowl
- Breakfast Burritos
- Broccoli and Tofu Stir Fry
- Broccoli Mac and Cheese
- Cajun carrot mash
- Carrot and Pineapple Cake
- Carrot Cake Overnight Oats
- Cauliflower Couscous Salad
- Cauliflower Fried Rice
- Charred Corn with Roasted Red Onion, Avocado and Tomato Salad
- Chick Pea & Eggplant Braise With Broccoli & Cauliflower Rice
- Chicken and Avocado Soft Tacos
- Chicken Noodle Salad
- Chickpea, Corn and Zucchini Fritters
- Coleslaw
- Elote Mexican Street Corn with Homemade Mayonnaise
- Ezme and Hummus
- Fully Loaded (with veggies) Spaghetti Bolognese
- Ginger Veggie Stir Fry
- Good Morning Green Smoothie
- Grilled Corn Salad with Cilantro Lime Vinaigrette
- Grilled Vegetarian Breakfast
- Healthy BBQ Chicken and Vegetable Pizza
- Homemade Beef Burger
- Hommus ‘Echidna’
- Hommus and Vegetable Sticks
- Mango, Avocado and Macadamia Salad
- Matt Golinski’s Cauliflower and Chickpea Balls with Beetroot Hommus
- Matt Golinski’s Roast Chicken, Pumpkin and Macadamia Salad
- Matt Golinski’s Sweetcorn, Capsicum and Cheese ‘Waffle Jaffles’
- Mini omelettes
- One pot beans and rice
- Pak Choy Salad with Coriander Lime Dressing
- Pumpkin, Chickpea and Coconut Curry
- Quinoa, Feta, Roasted Capsicum and Corn Muffins
- Rice Paper Rolls with Green Goddess Dipping Sauce
- Roast Carrot and Quinoa Salad
- Roasted Chickpeas
- Roasted Vegetable Frittata
- San Choy Bow
- Savoury Muffins
- Shakshuka Baked Eggs
- Smashed Pea Breakfast Bowl
- Soft Fish Tacos
- Spiced Popcorn
- Spring Pea Linguine
- Sweet Potato Chips
- Sweet Potato Nachos
- Tiny Toms Bruschetta
- Tofu, Noodle and Vegetable Stir Fry
- Vegetable Paella
- Vegetable Shepherd’s Pie
- Veggie Burger
- Veggie Hashbrowns with Avocado on Toast
Cauliflower Couscous Salad
4
Serves
0
Serves of fruit (per serve)
1.5
Serves of vegetables (per serve)Ingredients
- 500g packet frozen cauliflower veggie rice
- 1 carrot, finely diced
- 2 x 125g cans corn kernels, drained
- ¼ cup currants
- 1 cup baby rocket or kale leaves
- ⅓ cup flaked almonds, toasted
- Dressing:
- ¼ cup orange juice
- 1 teaspoon honey
- 1 teaspoon ground cumin
- Tip: To moisten currants, cover with boiling water, stand for 1 minute and then drain. Heat honey a little to easily combine with remaining dressing ingredients.
Method
- Cook frozen veggie rice following panfry packet directions. Remove from pan and allow to cool slightly.
- Gently toss together cooled cauliflower, carrot, corn kernels, currants, rocket leaves and almonds.
- Combine dressing ingredients and pour over salad when ready to serve.
Recipe Notes
Out with dull, boring salads. This light and fresh one is a treat for the tastebuds and will have you reaching for more.
Like this recipe?
Nutrition per serving
|
846 kJ |
7g Fat |
0.7g Sat. Fat |
23g Carbs |
15g Sugars |
7g Fibre |
7g Protein |
164mg Sodium |
| 300 per 100 g |
2.5g per 100 g |
0.25g per 100 g |
9g per 100 g |
5g per 100 g |
3g per 100 g |
2g per 100 g |
58mg per 100 g |