Almond, Cranberry and Cauliflower Rice Salad

Almond Cranberry and Cauliflower Rice Salad recipe - The Cook's Pantry


Courtney Roulston


4 – 6 people


  • 2 cups raw cauliflower, grated on the large side of a box grater
  • ½ cup Coles sweetened dried cranberries
  • ½ cup roasted almonds, chopped
  • 1 cup Coles cooked red quinoa, cooled microwave pocket)
  • 1 can lentils, drained
  • ½ cup walnuts, chopped
  • ½ cup pepita seeds
  • ½ cup dried cranberries
  • 1 cup flat leaf parsley, chopped
  • 1 cup coriander, chopped


  • These aren’t used in the recipe but I usually add these for extra flavour and texture
  • 1x 250g Coles Black Rice Ready-to-eat Pouch
  • 1/2 cup currants


  • ⅓ cup Cobram Estate Robust Extra Virgin Olive Oil
  • Pinch sea salt
  • Pinch pepper
  • 1Tb honey
  • 1/3 cup lemon juice


  • Place all the dressing ingredients in a small bowl, whisk and set aside.
  • In a large bowl, place the grated cauliflower, black rice, lentils, quinoa, sesame seeds, walnuts, almonds, pepita seeds, cranberries, parsley and coriander. Mix well, and pour over the dressing, and toss to coat.
  • Place the salad into a serving bowl and garnish with extra parsley leaves. Enjoy

This is my absolute favorite salad right now, which is a very big call. It`s full of textures & sweet, smoky earthy flavours. I make a big batch of this salad at the beginning of the week and add in some steamed green beans & ripe cherry tomatoes one night, or serve it with a grilled piece of fish another. It`s great eaten as it is, or is great as part of a feasting table with grilled meats, hummus & flat breads. It takes a mere minutes to make this salad & will last 5 days in the fridge- Now that’s a great effort to reward ratio!

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