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- Cauliflower rice salad
Cauliflower rice salad
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.
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