Mains, Sides, Vegan, Vegetarian

Cauliflower Rice Salad

Cooking method:

  • Prep Time: 7 mins
  • Total time: 19 mins
  • Skill Easy
  • Serves 4 people

Cauliflower Rice Salad

One to save for warm weather!

This cauliflower rice salad with mushroom, garlic, lemon and fresh watercress is a great light meal option or serve up with veggie burgers for a satisfying meal.


  • 1 head of cauliflower
  • 1/2 white onion
  • 6 chestnut mushrooms
  • 1 garlic cloves
  • 5g fresh parsley
  • Juice of lemon
  • 1 tbsp olive oil
  • 2 handfuls fresh watercress
  • salt and pepper

Cooking mode

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  • Step 1

    Cut the cauliflower into florets and wash well.

  • Step 2

    Dry the cauliflower then place in the food processor. Pulse to break down the cauliflower into a rice like consistency, don’t over blend and puree it!

  • Step 3

    Add the olive oil to a frying pan over a medium heat.

  • Step 4

    While the oil is heating, chop the onion finely then add to the frying pan. Sauté for a few minutes to brown then add the crushed garlic cloves.

  • Step 5

    Chop the mushroom then add to the frying pan and cook for 5-6 minutes to soften.

  • Step 6

    Add the cauliflower rice the frying pan along with the juice of 1/2 lemon, chopped fresh parsley and plenty of salt and pepper. Cook over a medium heat for 10-12 minutes, or until the cauliflower rice has cooked through and has started to turn a golden brown colour.

  • Step 7

    Remove from the heat and stir in the fresh watercress before serving!