Denise says:

  • This is a tasty vegan salad suitable as a side dish, lunch or part of a buffet.
  • I love the crunchy, colourful and flavoursome mix that this recipe offers. Cauliflower rice is a great substitute for all grains which at this time are off the menu!
  • Preparation time: 15 minutes
  • Cooking Time:  20 minutes
  • serves 4


  • 600g cauliflower, cut into small florets
  • 1 tablespoon vegetable oil
  • 200g courgettes – spiralized or peeled into ribbons
  • 2 carrots peeled and grated
  • 1 clove garlic, peeled and finely chopped
  • 2 tbsp peeled and grated ginger
  • 1/2 tsp salt
  • 100g raw cashews, roasted and chopped
  • 1 tablespoon vegetable stock powder mixed with 2 tablespoons boiling water
  • 150g fresh pineapple – peeled, cored and finely cubed
  • 1 teaspoon brown sugar, maple syrup or honey
  • 30g parsley – chopped
  • Garnish: 2 tablespoons roasted cashews nuts


  1. Place cauliflower florets in the food processor and pulse until fine and looking like rice grains. Set aside
  2. In a large non-stick frying pan, heat up the oil and sauté the shredded carrots, garlic, grated ginger and a good pinch of salt.
  3. Toss well and cook over medium heat for 5 minutes, stirring occasionally.
  4. Add the cauliflower “rice” vegetable stock powder and a pinch of salt. and mix well.
  5. Cook over medium heat for 3-5 minutes. Transfer to a large serving bowl and set aside.
  6. In the same frying pan, cook the pineapple with the sugar, maple syrup or honey over medium heat for 5 minutes, until it starts to caramelize, stirring constantly
  7. Add the cooked pineapple, vegetables, parsley, spiralized courgette and cauliflower, toss well and garnish with cashews. Serve hot, warm or cold.