Almond & Cauliflower Rice Salad Recipe

Serves: 3-4


Almond with skin 1 cup

Pulsed cauliflower 2 cups

Sea salt to taste

Black pepper powder ½ tsp

Chopped fresh coriander 1 tbsp

Lemon juice 2 tsp

Chopped root ginger 1 tsp

Chopped green chilli 1 tsp

Cumin seed ½ tsp

Olive oil 2 tbsp


1. Roast the almonds with skin in preheated oven at 180 degrees celsius for 4 minutes and cut into slivers, once it is cooled.

2. In a pan, heat olive oil and crackle cumin seed, add chopped ginger, chopped green chilli and saute for 10-15 seconds.

3. Stir in pulsed cauliflower and cook for a minute or till tender

4. Take off the pan from flame and finish up with lemon juice, freshly chopped coriander and adjust seasoning with salt and pepper.

5. Add roasted slivered almonds to it. Serve fluffy textured pulao.

(Recipe by Chef Manish Mehrotra)

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