zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Cauliflower rice and antipasti salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cauliflower rice and antipasti salad

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

    Serves: 2

    Ingredients

    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
     

    Method

    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.  

    Your recipe note

    Edit your recipe note

    gluten free 

    Comments

    Average user rating

    0 stars

    Glossary