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    Cauliflower ‘rice’ salad with squash, seeds and spinach

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    Cauliflower ‘rice’ salad with squash, seeds and spinach

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes

    Serves: 4


    500g butternut squash peeled and cut into bite-size chunks

    2 tbsp olive oil

    2 tbsp pumpkin seeds

    2 tbsp sunflower seeds

    1 cauliflower (about 500g), cut into small florets

    1 garlic clove, finely chopped

    15g spinach leaves

    100g cooks’ ingredients sunkissed tomatoes, roughly chopped

    handful mint leaves, roughly chopped • handful flat leaf parsley leaves, roughly chopped


    1. Preheat the oven to 180 ̊C, gas mark 4. Splash the squash with 1 tbsp oil, season and roast in the oven for 30 minutes until tender. Meanwhile, scatter the seeds on a separate baking tray and roast in the oven for 10 minutes until just golden.

    2. Put the cauliflower in a food processor and blitz (you may need to do this in batches) until it resembles rice.

    3. Heat the remaining olive oil in a large frying pan, add the garlic and fry gently for 2 minutes. Add the cauliflower to the pan and keep stirring continuously for about 5 minutes until warmed through. Transfer to a large bowl.

    4. Add the spinach, tomatoes, herbs, toasted seeds and roast squash; season and toss thoroughly before serving.

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