1/2 head of cauliflower, trimmed and cut into small florets
1/4 teaspoon sumac
1 cup jasmine rice
1/2 cup wild rice
1/2 cup tri-colour quinoa
1/4 cup pine nuts, toasted
2 cups rocket
1 cup mint leaves, roughly torn
Newman’s Own Italian Salad Dressing, to taste
Preheat oven to 180C.
Arrange cauliflower on a baking tray, sprinkle with sumac and salt and pepper and roast for 30 minutes or until golden and crunchy.
Cook the rice and quinoa according to packet instructions, drain and set aside.
Combine the cooked cauliflower, both kinds of rice, the quinoa, pine nuts, rocket and mint in a large bowl and dress, to taste with Classic Dressing.