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Cauliflower Rice Salad with Almonds and Currants

Cooking Method
Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 25 mins Cook Time: 5 mins Total Time: 30 mins
Servings 6
Estimated Cost (For US)  12
Calories 168
Best Season Suitable throughout the year
Ingredients
  • 75 g Currants
  • 125 ml Strong, Hot Earl Grey tea
  • 2 tbsp Olive oil
  • 1 Head of cauliflower
  • Pinch of sea salt
  • ½ Grated zest and juice of lemon
  • 40 g Flaked almonds, toasted
  • Small bunch of fresh flat-leaf parsley
  • Small bunch of fresh mint
  • Tahini-yoghurt dressing
  • 1 tbsp Tahini
  • 150 g Greek yoghurt
  • 1 tbsp Olive oil
Instructions

  1. Soak the currants in the Earl Grey tea for 10-15 minutes until they have plumped up.

  2. In the meantime, place a large frying pan over medium heat and add the olive oil, cauliflower grains and salt. Sauté for five minutes to help to remove the raw taste from the cauliflower.

  3. Transfer the contents of the pan to a bowl with the lemon zest and juice, almonds, fresh herbs and plumped, drained currants. Stir to combine.

  4. To make the tahini-yoghurt dressing, mix all the ingredients together to combine.

  5. Serve the ‘couscous’ with the tahini-yoghurt dressing on the side, or underneath a tagine.

Note

Keywords: How to make Cauliflower Rice Salad with Almonds and Currants, Recipe of Cauliflower Rice Salad with Almonds and Currants
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