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Cauliflower ‘rice’ salad with squash, seeds and spinach
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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.
Typical values per serving: