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A salad with vegetables and cauliflower rice in a glass dish.

Cauliflower Rice Salad with Broad Beans and Asparagus

Juliette | Flourishing Kitchen
A fabulous light crunchy salad with broad beans, asparagus, apple and cauliflower rice. Filled with fresh herbs and drizzled with a lemony vinaigrette.
5 from 9 votes
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Prep Time :20 minutes
Total Time :20 minutes
Course: Salad, Side Dish
Cuisine: British
Servings :4

Equipment

  • Food processor with an s-blade.
  • Chopping board.
  • Paring knife.
  • Handheld citrus juicer
  • Lemon zester
  • Garlic crusher
  • Large bowl.
  • Wooden spoon or spatula

Ingredients
  

Cauliflower rice salad

  • 1 small-medium cauliflower (about 400g)
  • 3-4 broad bean pods or 35g broad beans (double podded)
  • 1 apple
  • 60g thin asparagus
  • 1 spring onion
  • a few sprigs of mint, coriander and parsley (a small handful in total)

Lemon Vinaigrette

  • 6 tablespoons extra virgin olive oil
  • 1 lemon (juice of)
  • 1 tablespoon maple syrup
  • 1 garlic clove
  • 1 teaspoon dijon mustard
  • salt & pepper (to taste)

Instructions
 

  • Make the cauliflower rice. Remove the outer greens from the cauliflower and discard them. Break up the cauliflower into small florets. Place into a food processor and pulse until they resemble rice. Using a spatula or a wooden spoon scrape the cauliflower rice into a large bowl and set aside.
  • Prepare the broad beans, herbs and vegetables. Take the broad bean pods and split them open down one side then remove the beans. Discard the pods. Using your fingers or a small knife, take the beans and carefully peel off the outer casing to remove the inner beans. Set aside.Break off the woody ends from the asparagus stalks and discard. Slice the remaining thin stems into bite size pieces about 1cm long.Half the apple. Remove the core and pips then dice the apple into small pieces.Gather together the herbs and using a knife slice them finely.Take the spring onion and remove the outer layer then slice off the rooty end and discard. Finely slice the rest of the spring onion and place with the broad beans.Remove the papery outer layer from the garlic, then mince the garlic with the garlic crusher.
  • Make the dressing. Zest the lemon then halve it and juice using a handheld citrus juicer. Place the dressing ingredients into a bowl and whisk them together with a fork until it has emulsified. Add salt and pepper to taste.
  • Add together and mix. Pour half the dressing over the cauliflower rice and mix through to evenly coat. Add the lemon zest, vegetables, broad beans, apple and herbs and stir though until evenly mixed.
  • Serve. Do a taste test and alter the seasoning to suit your own preferences. Pour into a dish and garnish with lemon slices to serve.

Notes

Be careful not to over pulse the cauliflower with the food processor. Mine typically takes 30 seconds to complete using florets from a whole head of cauliflower (approximately 300g).
If you can't get hold of thin asparagus use regular sized asparagus and half the stems lengthways.