- Serves 2
- Prep in 25 minutes
- Cook in 45 minutes
This recipe links to the post ‘The Cauliflower Chronicles’.
A quick and easy weekday lunch, this simple salad recipe is another one of my favourite ways to enjoy the mighty cauliflower — it sneaks in an additional serving of veg into your meal without you even noticing & not sacrificing on flavour or texture in anyway.
- Simple & Nutritious
- High Fibre
- Low Carb
- Prep Ahead
1/2 head cauliflower
2 medium beetroot
10 cherry tomatoes
3/4 cup edamame beans (fresh or frozen) alternatively you can use peas or broad beans
4 eggs, 2 salmon/mackerel fillets or chicken breasts
Large handful fresh coriander
Large handful fresh dill
Juice of 1 lemon
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon wholegrain mustard
Preheat your oven to 190°C. Wash your beetroot then chuck on a baking tray and roast in the oven (no need to peel) for 45 minutes to an hour giving them a turn halfway through.
I personally love this with hard boiled eggs so at this point pop 2 eggs per person into a small saucepan and cover with cold water, bring to a boil then turn off and leave to sit for 10 minutes then whip out and leave to cool on the side. If you’d prefer fish or chicken pop the fillets on another baking tray, season with pepper and into the oven they go with the beetroot. Mackerel fillets will need about 7 minutes, salmon 9-ish depending on their thickness and chicken 15-20 minutes again depending on their size.
Meanwhile use a coarse grater or food processor to make your cauliflower rice. If grating, cut into quarters and hold onto the central stem for a better grip then chop the stems by hand and add to the rest. If using a processor just chop into pieces and pulse everything a couple of times. Pour into a bowl and leave to one side.
Pop your beans into a bowl and cover with boiling water to thaw them. Whilst they warm, quarter your tomatoes and finely chop your herbs and add to the cauli rice.
Drain your beans and add to the rice mix. Whip all your bits out of the oven and leave to cool slightly. Peel and chop your cooled eggs at this point if you’ve gone down this route and add to the mix too.
Once everything is cool enough to handle peel the skin off the beetroot, chop into cubes and if using flake your fish/chicken into the mix. Toss everything together with the dressing, season with pepper and divide between 2 bowls.
If you decide to make this beauty as a lunch for the next day as I regularly do it’s best not to toss with the dressing until just before eating as the liquid will make your herbs wilt and the beetroot turn everything very pink!