This is completely divine, and one of my absolute favourites. Cauliflower may not be the sexiest ingredient on the planet, but it is one of the most delicious, and a light, healthy alternative to the heaviness of rice. Feel free to change the ingredients for the rest of the salad according to what is in your fridge, but I love the combination of creamy avocado, and sweet peppers. Serve with a side of gluten-free bread for a meal that is a bit more substantial. Lots of love, BB xxx
Shopping List- Cauliflower Rice
2 large cauliflower heads, chopped into large pieces
1 tablespoon oil (or ghee) for the rice, plus 1 tablespoon for the onions
2-3 saffron threads
1 small red onion, finely diced
1 teaspoon fine sea salt
The Bondi Baker Method- Cauliflower Rice
Step 1- Preheat your oven to 200 degrees. Break the saffron threads into small pieces and place in a large bowl.
Step 2- Add 1 tablespoon of oil to the saffron and place the bowl in a warm spot and let sit for about 10 minutes.Add the cauliflower, tumeric, salt, and saffron-infused olive oil to the saffron bowl and blend well to coat the cauliflower.
Step 3- Spread out the cauliflower on a piece of parchment paper on top of a cookie sheet, and bake for 15 minutes, or until the edges begin to brown and the cauliflower is tender.
Step 4- Place the onions and a tablespoon of oil in a small frying pan and cook the onions on a medium heat until they are transparent and starting to brown.
Step 5- Cool the cauliflower for a few minutes and place it in a food processor (or chop finely by hand) to process it into small rice pieces.Combine the rice and onions and blend well. Salt to taste.
Then, simply transfer to a bowl and add in the peppers, sliced avocado and spinach leaves. Delicious! As a guide, I used half an avocado, 1 cup of marinated peppers and a handful of spinach leaves.