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

Ingredients:

  • 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

Method

  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.
Tagged in: Carrots, Cauliflower, Courgettes, Garlic, Ginger, Main course, Main course salad, Parsley, Passover, Pecan nuts, Pesach, pineapple, salad, Side dish vegan, Vegan, vegan, Vegetarian