Cauliflower ‘rice’ salad with squash, seeds and spinach


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.

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1242.648kJ
Fat 20.3g
Saturated Fat 3g
Carbohydrate 18.4g
Sugars 10.3g
Protein 10.1g
Salt 0.9g
Fibre 6.6g

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