Cauliflower ‘rice’ salad with roasted chickpeas

Cauliflower rice saladYes, another recipe involving cauliflower ‘rice’ – but it makes such a great low carb, low calorie alternative to rice. This salad makes a nice light lunch or dinner, or serve it with some protein, such as chicken or steak, for a heartier meal. The roasted chickpeas give it some crunch and substance, however, the dressing is where the flavour comes from.

Cauliflower ‘rice’ salad with roasted chickpeas

Makes 1 large salad


Roasted chickpeas

1 400 gram tin of chickpeas, drained and rinsed

1 clove garlic, finely minced

1 ½ tablespoons soy sauce

1 teaspoon sesame oil

¼ teaspoon ground ginger

Sprinkle of chilli flakes




Half a head of cauliflower, washed and broken into small florets

1 red capsicum, cubed

1 cup of frozen peas, thawed

2 shallots (green part only) or 1 tablespoon of chives, finely chopped

1 tablespoon dried coriander or fresh coriander or fresh parsley, finely chopped




¼ cup soy sauce

Juice of 1 lemon plus an extra tablespoon

½ tablespoon tahini

2 cm of fresh ginger, finely grated

1 clove garlic, finely minced

Sprinkle of chilli flakes


  • Spread the chickpeas onto a baking tray lined with baking paper. Top with the minced garlic, soy sauce, sesame oil, ginger, chilli, salt and pepper.
  • Mix to completely coat the chickpeas with the seasonings.
  • Bake the chickpeas for 20 minutes in the oven at 180°C or until the chickpeas are slightly crunchy. Allow the chickpeas to cool while you prepare the rest of the salad.Roasted chickpeas
  • To make the salad, add the cauliflower florets to a food process and process until the cauliflower resembles the texture of rice. You may have to do this in batches depending on the size of your food processor.
  • Pour the cauliflower ‘rice’ into a large salad bowl along with the capsicum, peas, shallots or chives, coriander or parsley and chickpeas. Mix to combine the ingredients and season with salt and pepper.
  • To make the dressing mix all the ingredients together in a small bowl until well combined.

If you are planning to serve the entire salad, add the dressing and mix it through the salad. If you are planning to save some for the next day, do not add the dressing as this will make the cauliflower rice soggy. Drizzle the dressing over the salad as you serve it.

Carrot rice saladCauliflower is actually quite expensive at the moment, so I experimented with a carrot ‘rice’ salad. The texture and flavour worked well. Try it next time you don’t feel like paying $5 for a cauliflower.

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