Cauliflower Bean and Rice Salad

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This unusual salad makes a splendid addition any cold table spread or vegetarian meal, and is prefect to serve with soup as a light but nutritious lunch or supper meal.



  1. Trim the Cauliflower into small florets.
  2. Cook in boiling salted water until just tender, about 6 minutes.
  3. Drain, refresh under cold running water, then drain again thoroughly.
  4. Meanwhile, cook the rice in boiling salted water, according to the packet instructions, until tender.
  5. Drain thoroughly and allow to cool. Mix the Cauliflower with the rice, beans and mint.
  6. To make the dressing, mix the yogurt with the bran, lemon juice, garlic, Tabasco sauce, half the mint and salt and pepper to taste.
  7. Fold into the Cauliflower mixture.
  8. Spoon on to a serving dish and sprinkle with the remaining Onion and mint.
  9. Garnish with the mint sprigs.