Cauliflower rice and antipasti salad

  • Preparation time: 10 minutes
  • Cooking time: 0 minutes
  • Total time: 10 minutes 10 minutes
  • Serves:2


    300g cauliflower florets
    150g pack Galbani mini mozzarella cherries, drained
    100g Waitrose Tender & Smoky Chargrilled Artichokes, sliced
    280g jar chargrilled peppers in olive oil, drained and roughly sliced, plus 1 tbsp oil reserved
    50g pitted green olives, halved
    ½ x 25g pack basil, shredded
    50g cherry tomatoes, halved
    1 tbsp white balsamic vinegar


    1. Place the cauliflower florets in a food processor and blitz until they resemble couscous. Transfer to a bowl and mix in the mozzarella, artichokes, peppers, olives, basil and tomatoes.

    2. Whisk the reserved pepper oil with the vinegar, season and toss into the cauliflower salad.  

    gluten free 

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