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Moroccan Riced Cauliflower Salad

plant based | family food | vegan

CARBSKCALSTIMESERVESVEG SERVINGS
44g32030 mins22

MADE WITH RICED CAULIFLOWER

Fine dining Fullgreen style! This flavour-packed dish by @healthydonesexy combines a few vegan ingredients with flair and grace, resulting in a dish that looks as good as it tastes. Better still - it takes less than half an hour to make. 

Ingredients:

  • 1 Pouch Fullgreen Riced Cauliflower
  • 200g Aubergine
  • 50g Figs 
  • 70g Pomegranate Seeds 
  • 30g Cashews 
  • 100g Kale 
  • 50g Pomegranate Sauce
  • Salt & pepper to taste
  • Coriander to garnish
  • 1 tbsp Olive oil for cooking

Method:

  • Preheat the oven to 180C.
  • Spread the kale out on an oven tray and spray with oil. Put in the oven for 10-15 minutes to crisp up. At the same time, put the cashews in for around 5-7mins (or until the edges start to colour). 
  • Slice the aubergine into 1cm disks and fry in a hot pan with some oil until brown on both sides. 
  • Heat the Fullgreen Riced Cauliflower in the microwave, as per the pack instructions. 
  • Quarter the figs and grab a plate…sprinkle some pomegranate seeds on the plate and add the aubergine. Add the riced cauliflower, kale, figs & cashews. 
  • Garnish with more pomegranate seeds and a splodge of pomegranate sauce. Done! 

We promise that each and every one of our products are

Shelf-stable 12 months Vegan certified Gluten free non-gmo certified no added sugar paleo and keto friendly Proudly made in the UK PBFA member

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