Cauliflower and Black Rice Salad
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.