Cauliflower, rice & lentil salad

Cauliflower, rice & lentil salad

  • Rating: 3 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal344
fat11g
saturates2g
carbs49g
sugars19g
fibre5g
protein12g
low insalt0.1g
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Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 3 out of 5.4 ratings
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