Cauliflower Rice Salad


  • 1kg Cauliflower rice 761611
  • 150g Edamame beans  760761
  • 150g Chickpeas  154701
  • 1 Butternut squash 600750
  • 20g Pomegranate seeds  601735
  • 10g Fresh coriander 600500
  • 30g Country Range Citrus and white balsamic dressing  176181
  • Salt and pepper


Serves: 4


  1. To prepare the cauliflower rice, either cook in a frying pan for 2-3 minutes, or for larger batches cook on a roasting tray in the oven on 200 degrees for the same time. Cool in accordance to your food safety guidelines
  2. Peel and dice the butternut squash, drizzle with oil and roast in the oven until tender
  3. Drain the chickpeas and defrost the edamame beans
  4. Combine all the dry ingredients with the citrus and white balsamic dressing, roughly chop the fresh coriander, check the seasoning and mix thoroughly
  5. Toast the flaked almonds in a dry frying pan until golden brown and top the salad bowl

Edible flowers can be used to garnish the dish

To add these ingredients to your order, please call 01452 857555 or add to your online order.

Rob Owen

Rob's Recommendations

This cauliflower rice is so versatile, any number of different ingredients can be used with this dish and it can be served hot or cold.  Alternatively use it as a carbohydrate alternative in your menu cycles, or mix it through rice for a stealth health option in education!  

Rob Owen - Executive Development Chef

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