Cauliflower and Black Rice Salad

Cauliflower and Black Rice Salad.jpg

Cauliflower roasted with coconut oil is just such a treat and I often make it as a side to other dishes. Made here into a salad, with my favourite mix of sumac and toasted almonds makes this salad a winner when we have guests over. I hope you enjoy it!


2 tablespoons of coconut oil

1 whole cauliflower, broken into florets

1 cup of blackrice.

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, chopped

For the dressing-

½ teaspoon sea salt

1 teaspoon sumac

1 lemon, juiced

100 ml extra virgin olive oil

freshly ground black pepper

1.Preheat oven to 180°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.

Mainsgemma davis