Cauliflower and Black Rice Salad

Recipe by Gemma from The Compassionate Road

Earthy roasted cauliflower and textural black rice make for a lush salad, with fennel’s lightness rounding all the flavours together.

30 mins

2 people

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INGREDIENTS

2 tablespoons of Coconut Oil

1 whole Cauliflower, broken into florets

1 cup Mr Organic Italian Venere Black Rice

2 cups of Water

1 Fennel Bulb sliced thinly

1/2 Red Onion sliced thinly

1 cup Almonds, chopped,

1 handful of flat Leaf Parsley

FOR THE DRESSING:

Â½ teaspoon Sea Salt

1 teaspoon Sumac

1 Lemon, juiced

100 ml of Mr Organic Extra Virgin Olive Oil

Freshly ground Black Pepper

METHOD

1.Preheat oven to 180Â°C. Coat the cauliflower with coconut oil, sprinkle with salt and cook on a baking tray for 25 minutes or until they start to brown.

2. Add the black rice to a pot with the 2 cups of water, bring to a boil and then reduce to a simmer and cover and cook for 20 minutes, or until water is evaporated and rice is soft.

3. While the cauliflower is roasting, lightly fry the chopped almonds in a hot, dry pan for a few minutes, keeping an eye on them! Add to a big bowl with all the sliced, chopped vegetables.

4.To make the dressing, whisk all dressing ingredients together in a bowl. Dress the salad and serve warm or cold.