Cauliflower, rice & lentil salad

Cauliflower, rice & lentil salad

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 12

This earthy and vegetarian rice pilaf is good for feeding a crowd, so works well on a buffet table

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
  • Healthy
Nutrition info

Nutrition per serving

kcalories
344
protein
12g
carbs
49g
fat
11g
saturates
2g
fibre
5g
sugar
19g
salt
0.1g

Ingredients

  • 1kg cauliflower
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • 300g basmati wild rice mix
  • 300g puy lentils
  • 300g raisins
  • large handful roughly chopped parsley

For the dressing

  • large handful mint leaves, chopped
  • zest and juice 2 lemons
  • 8 tbsp olive oil
  • 2 tbsp white wine vinegar

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Method

  1. Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.
  2. Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.
  3. To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.

Recipe from Good Food magazine, December 2012

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Comments

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sarahandgavin's picture

The whole family enjoyed this, including the youngsters. I jazzed it up with chilli oil to roast the cauliflower and added capers and toasted pinenuts to the mix. Very easy and low stress.

sarahandgavin's picture

The whole family loved this. Very easy to make. I jazzed it up with chilli oil for roasting the cauliflower, and handfuls of capers and toasted pine nuts thrown in. I would give it five stars but the ratings aren't working on the site using my iPad.

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