Spring Cauliflower Rice Salad

Spring Cauliflower Rice Salad

This simple, raw salad is a delicious way to add so much goodness into your day. Add in anything else you want, from tomatoes to avocado and top with boiled egg, fish, shredded chicken or serve alongside grilled veggies, seafood or meats as part of a larger meal.

Makes 4 Servings
Total Time 15 Minutes
Difficulty Easy
Container Low-Profile 2.0-litre Container


  • 1 head cauliflower
  • 1 bunch asparagus
  • 100 g snow peas
  • 1 medium zucchini
  • 1 bunch flat leaf parsley
  • 1 bunch mint
  • 3 shallots
  • ½ cup toasted pepita seeds
  • Zest & juice of 2 lemons
  •  cup extra virgin olive oil
  • Salt and pepper
  • 150 g marinated feta cheese
  • Pinch dried chili flakes, optional


  1. Remove any cauliflower leaves from the cauliflower (reserve for a stir fry or pasta dish).
  2. Cut the cauliflower into large pieces that can fit inside the jug of the blender. Cover with cold water so the cauliflower is floating on the jug and secure the lid.
  3. Select variant 10 on the blender and give it 4-5 quick 2-second pulses, which will create the desired cauliflower rice. Drain well through a fine sieve.
  4. While the cauliflower drains, remove 3cm from the base of the asparagus and finely slice on an angle. Place this into a large mixing bowl.
  5. Trim and finely slice the snow peas, finely dice, or slices the zucchini, roughly chop the parsley, mint and finely slice the shallots.
  6. Add these to the bowl along with the cauliflower, pepita seeds, lemon zest, juice, olive oil and season well with salt and pepper. Add half the feta and fold everything through.
  7. Serve the salad with extra feta on top and some dried chili flakes if desired.

Leave a comment

Please note, comments must be approved before they are published