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Cauli Rice Salad Bowls

Lunch | Low Calorie | Plant-based

CARBSKCALSTIMESERVESVEG SERVINGS
25g20010 mins22

MADE WITH RICED CAULIFLOWER

These nourishing cauliflower rice salad bowls by @yuhan.kitchen are a great contrast of textures and zingy flavours. Prep them on the fly for the perfect WFH lunch!

Ingredients for the rice:

  • 1 pouch of Fullgreen Riced Cauliflower
  • 1 carrot, thinly sliced
  • 2 medium tomatoes sliced into smaller pieces
  • 1 stick of celery, finely sliced
  • Handful pomegranate seeds
  • Red cabbage leaves

Ingredients for the tahini sauce:

  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1-2 tbsp water
  • Lemon juice from half a small lemon
  • Pinch of salt

Method:

  • Firstly separate your cabbage leaves, wash and allow to dry.
  • In a bowl, mix the Fullgreen Riced Cauliflower with the carrots, celery and tomatoes. 
  • To make the tahini sauce, combine all ingredients in a mixing bowl and whisk until creamy. Add more water if you prefer a thinner dressing and season.
  • Place the cabbage leaves on a plate and load them with the Riced Cauliflower mixture.
  • Top with the pomegranate seeds and finish with a drizzle of the tahini sauce.

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