Cauliflower rice and antipasti salad

  • Vegetarian


300g cauliflower florets
150g pack Galbani mini mozzarella cherries, drained
100g Waitrose Tender & Smoky Chargrilled Artichokes, sliced
280g jar chargrilled peppers in olive oil, drained and roughly sliced, plus 1 tbsp oil reserved
50g pitted green olives, halved
½ x 25g pack basil, shredded
50g cherry tomatoes, halved
1 tbsp white balsamic vinegar


1. Place the cauliflower florets in a food processor and blitz until they resemble couscous. Transfer to a bowl and mix in the mozzarella, artichokes, peppers, olives, basil and tomatoes.

2. Whisk the reserved pepper oil with the vinegar, season and toss into the cauliflower salad.  

gluten free 

  • Preparation time: 10 minutes
  • Cooking time: 0 minutes
  • Total time: 10 minutes 10 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,826kJ
Fat 33.9g
Saturated Fat 11.6g
Carbohydrate 13.7g
Sugars 10.1g
Protein 19.9g
Salt 3.9g
Fibre 6.9g

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This recipe was first published in Thu Aug 04 09:35:00 BST 2016.