CAULIFLOWER RICE SALAD
¾ cup cauliflower, cut into small florets
½ cup coconut lime dressing (recipe below)
¼ cup pickled onion (recipe below)
¼ cup wild puffed rice (recipe below)
1 small zucchini, sliced into ¼ inch rounds
1 tsp pomegranate molasses
4 sprigs cilantro
Salt to taste
26 oz coconut milk
2 tbsp white miso paste
1 tsp xanthan gum
⅓ cup Spectrum® Organic Virgin Coconut Oil
¾ cup Spectrum® Organic Extra Virgin Olive Oil Unrefined
Wild Puffed Rice
8 oz wild rice
32 oz water (for soaking)
32 oz water (for cooking)
1 cup Spectrum® Organic Virgin Coconut Oil
2 cups rice vinegar
1 cup sugar
1 tbsp black peppercorns
1 red onion
Char the cauliflower in a cast iron pan or large sauté pan over high heat.
Once the cauliflower has been charred, place in a bowl with the zucchini and dress with coconut lime dressing. Season with salt.
Plate the cauliflower and zucchini and garnish with the pickled red onion, puffed rice and cilantro. Drizzle the molasses around the dish and serve.
In a high powered blender, emulsify the coconut milk and miso paste until smooth.
Add in the juice from the lime juice, the Spectrum® Organic Virgin Coconut Oil and the Spectrum® Organic Extra Virgin Olive Oil Unrefined.
Once the liquid has been incorporated, add in the xanthan gum. Extra dressing can be stored in the fridge for up to 1 week
Wild Puffed Rice
Soak the wild rice overnight in the 32 oz of water.
Strain the rice and place in a pot with the remaining 32 oz of water. Bring to a boil over high heat, then lower to a simmer and cook until al dente.
Drain the rice and spread out on a sheet tray.
In a separate pot heat up the Spectrum® Organic Virgin Coconut Oil and fry the rice until it puffs up and becomes crispy.
Whisk together the white vinegar and sugar until dissolved.
Add in the black peppercorns and bring to a boil over high heat.
Strain the liquid to remove all the peppercorns.
Pour the strained hot liquid over the onions, let cool and store in the liquid.