Cauliflower Rice Salad with Dates: A warm favorite

The season of fresh and crisp salads may not be over, but now the summer season is coming to an end, and we feel a change in cooking. That’s why we eat our salads like kale and cabbage. It can be hot-posted – and it should be. It feels the same as real food and offers new taste experiences.

Cauliflower rice salad is tossed with a light dressing made from orange juice and toasted sesame seeds with a little oil and garlic. I like fruit juices in salad dressings: they are good to sweeten as naturally as possible by avoiding refined sugar. Of course, it should be 100 percent fruit juice. Feel free to experiment and use naturally cloudy apple juice next time.

What makes this salad a fun lunch or dinner: a combination with delicious dates. Fruit often goes well in a vegetable salad – for example, think sliced ​​fruit in a colander or orange plantains in a cabbage. We have already tried both: apple and bean salad and saba salad with orange and carrot. More creative salad recipes to follow soon:

Check out our huge collection of recipes for more salad inspiration. And our cooking school is well worth a visit, especially if you are not only interested in cooking, but want to gain more kitchen knowledge and learn the most important steps in the kitchen. For example, we will tell you which mistakes are hidden when preparing rice and how to avoid them.


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Shown above is a cauliflower rice salad sprinkled with parsley, with lime wedges on the side.

Pinit

Salad with a difference: Cauliflower rice salad with orange sesame dressing

press release

This salad can be enjoyed warm or cold.

preparation

  1. Heat the oven to 200 degrees. Wash the rice and cook it as directed on the package.

  2. Wash the cabbage and separate into bite-sized pieces. Chop the red onion and garlic. Add the cabbage and red onion with 1 tablespoon of oil, salt and pepper and bake in the oven for 10 minutes.

  3. Mix garlic and turmeric with 2 tbsp olive oil. Then mix the cooked vegetables with it.

  4. Fry the sesame seeds in a pan without fat, stirring often so that they do not burn. Meanwhile, chop the dates.

  5. The remaining olive oil with sesame seeds, orange juice. Whisk together tahini and a little water if desired. Mix in the rice, cauliflower, red onion and dates, fold the dressing over and let them taste again before serving, sprinkle with parsley and drizzle over the lime juice.

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