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Cauliflower rice and antipasti salad
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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.
Typical values per serving:
This recipe was first published in August 2016.