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Cauliflower rice with pumpkin and almonds

Name: Cauliflower rice with pumpkin and almonds
Total time: 30 min
Yield: 4
Ingredients: 400 g pumpkin cubes; 1 red onion; 1 cauliflower; 20 g pomegranate seeds; 5 sun dried tomatoes (cut in small pieces); 8 dried apricots (in halves); 2 sprigs of parsley; chopped; juice of 1 lime; 2 tbsp of toasted almonds (slivered); extra vierge olive oil; salt and pepper

Time

30 minutes

Servings

Using cauliflower rice instead of regular rice is a good way to reduce your carbohydrate intake. This sweet-and-sour salad is a tasty treat at any time of the year, and it can even hold its own as part of a festive dinner, with grilled pumpkin, slivered almonds and pomegranate seeds.

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cooking

Ingredients

400 g pumpkin cubes
1 red onion
1 cauliflower
20 g pomegranate seeds
5 sun dried tomatoes (cut in small pieces)
8 dried apricots (in halves)
2 sprigs of parsley, chopped
juice of 1 lime
2 tbsp of toasted almonds (slivered)
extra vierge olive oil
salt and pepper

Contributor

Veggies First

Preparation

Preheat the oven to 180 degrees.
Cut the pumkin in small chunks, chop the onion and mix both with 1 tablespoon of olive oil.
Cover a baking tray with a baking sheet and grill the pumkin and onion for 30 minutes.
If using a food processor, cut cauliflower into small pieces and use the grater attachment to grate the cauliflower into rice.
Mix the pumpkin, onion, parsley, apricots and dried tomatoes in a salad bowl.
Next add the cauliflower rice, pomegranate seeds, lime juice, 2 tablespoons of olive oil and bring to taste with salt and pepper.
Serve with the toasted almonds.

Bloemkoolrijst met pompoen en amandelen