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spiced cauliflower rice salad in white bowl

Spiced Cauliflower Salad

  • Author: Annika Ek
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Diet: Vegan




  • 2 cups cauliflower florets (approx. 1 small or 1/2 normal-sized)
  • 1/2 cup pine nuts


  • 1/2 cup pine nuts (lightly toasted)
  • 3 green onions
  • 1/2 cup raisins
  • 1/2 cup chopped parsley
  • 1/2 cup diced sweet pepper
  • zest from 1 small organic lemon
  • 2 tbsp lemon juice (approx. 1 small lemon)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves


  1. Lightly toast 1/2 cup of pine nuts in a dry pan or toaster oven. Check often so they don’t burn. Remove from pan once done so they don’t burn on the afterheat.
  2. Finely chop green onion and parsley and dice the sweet pepper.
  3. Pulse cauliflower florets with 1/2 cup of raw pine nuts in a food processor until the consistency of rice. It won’t take long, be careful not to over-process. Transfer to a medium-size mixing bowl.
  4. Add toasted pine nuts, green onions, raisins, parsley, sweet pepper, lemon zest, lemon juice, olive oil, salt, ground cinnamon, ground allspice, and ground cloves. Stir well to combine.
  5. If you have the time let sit overnight or 4-6 hours for the flavors to combine.
  6. Serve as part of a bowl with greens, as a side dish, or eat as is.
  • Prep Time: 20
  • Category: salad
  • Method: chopped
  • Cuisine: raw


  • Serving Size: 1 cup

Keywords: cauliflower salad, cauliflower rice, vegan, gluten-free

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