Cauliflower & spinach salad

  • Preparation time: 10 minutes
  • Cooking time: 5 minutes
  • Total time: 15 minutes 15 minutes
  • Serves:2


    25g fresh coconut chunks
    1 pack Waitrose 1 Baby Cauliflower
    1 tbsp oil
    ½ tsp cumin seeds
    1 tsp ground coriander
    250g pouch Tilda Steamed Basmati Rice
    Zest and juice 1 lime
    ½ x 450g pack essential Waitrose Spinach
    ½ x red chilli, finely diced
    ½ x 28g pack coriander, leaves only
    ½ x 25g pack basil, leaves torn
    ½ x 25g pack parsley, leaves only
    3 tbsp natural yogurt


    1. Place the coconut chunks in a food processor and blitz to make crumbs. Then dry-fry in a small frying pan for 2-3 minutes until golden. Set aside.

    2. Slice each cauliflower into 4 and blanch in boiling water for 2 minutes. Drain. Heat the oil in a frying pan and fry the cauliflower with the cumin and coriander for 2-3 minutes until golden. Meanwhile, heat the rice according to pack instructions and mix with the lime zest in a large bowl.

    3. Place the spinach in another large bowl, cover with clingfilm and microwave for 2 minutes, or until just wilted. Stir into the rice with the chilli and herbs. Transfer to a serving bowl and top with the cauliflower.

    4. Blend the lime juice and yogurt together, and drizzle over the salad. Scatter over the reserved coconut and serve. 

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