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Sticky carrot and cauliflower 'tabouli' recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Whip up a delicious sticky carrot and cauliflower salad in just 35 minutes!
Ingredients:
  • 6 medium carrots, thickly sliced diagonally
  • 250g packet cauliflower rice (see note)
  • 36.40 gm extra virgin olive oil
  • 5.00 gm smoked paprika
  • 5.90 gm wholegrain mustard
  • 400g can chickpeas, drained, rinsed
  • 1/2 x 330g jar chargrilled capsicum, drained, finely chopped
  • 250.00 ml firmly packed fresh flat-leaf parsley leaves, roughly chopped
  • 125.00 ml loosely packed fresh mint leaves, roughly chopped
  • 1 green onion, thinly sliced
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • In a microwave-safe bowl, combine the carrot with 1 tablespoon of cold water. Loosely cover the bowl with plastic wrap and microwave on HIGH for 4 minutes, or until the carrot is tender. Drain the carrot and prepare the cauliflower rice according to the package instructions. Keep the cauliflower rice warm until serving.
  • In a large frying pan over medium-high heat, heat half of the oil. Add the carrot and cook for 1 minute. Stir in honey, paprika, and mustard. Season with salt and pepper. Cook for 5 minutes, stirring occasionally, until the carrot is golden and sticky. Remove from heat.
  • In a large bowl, combine cauliflower rice, chickpeas, capsicum, parsley, mint, onion, lemon juice, and remaining oil. Season generously with salt and pepper. Toss everything together until well combined. Transfer the mixture to a serving plate, then top with carrot mixture and sprinkle with extra parsley. Serve and enjoy!

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