We love rice in our family, we eat this amazing grain every single week. And cabbage is my favorite vegetable. Any kind, any type: purple cabbage, cauliflower, Brussels sprouts, kale, broccoli. So, one day I thought “Why not try to combine these two favorites in one plate?” A food magazine from a local grocery store came to my rescue, from where I took an idea. Of course, I am not the discoverer of such a combination. and for sure you will find many recipes on the internet. But the zest of this salad is in the dressing and dates. The sweetness of the dates gives a special note to the dish and the orange flavor riches the salad.
Cooking Tips for Rice Salad
1. One very important thing is to cook rice properly. Because we don’t want mushy and sticky rice ball, we need fluffy rice, and each grain is separated from each other.
2. The cooking time for cauliflower depends on how tender you like it to be. Increase the cooking time if you like it softer.
3. You may need more tahini or orange juice/water. Depends on how thick your tahini is. My tahini was runny. So, I used 3 Tbsp of tahini and 5 Tbsp of orange juice.
Not to mention the health benefits of this gorgeous rice salad dish. Nutrients in cauliflower help to reduce bad cholesterol, and healthy fats from tahini in combination with vitamin C from orange will make your lunch (or dinner, or plate) nutritiously complete.
Storage Suggestion
Keep the dressing separate from the rice salad. Store the salad in an airtight container in the fridge for 2-3 days.
Try other delicious Salad Recipes
Rice Salad with Delightful Dressing
Equipment
- 1 baking tray
Ingredients
- 1 3/4 cups basmati rice
- 1 medium cauliflower about 1,8 lb
- 2 small red onions
- 2 Tbsp avocado oil or olive oil
- 1/4 tsp garlic powder
- 4 Medjool dates
- 1/4 cup raw cashew nuts
- 4-5 Tbsp fresh orange juice
- 1-3 Tbsp tahini
- 1 Tbsp of filtered water
- 9 oz soft goat cheese or feta cheese
- Salt & pepper to taste
Instructions
- Preheat the oven to 220 C (428 F). Cook the rice according to the directions on the package. Meanwhile, cut the cauliflower into 4 parts. Cut the stalk and the florets into pieces of about 1 cm. Cut the red onion into wedges. Place the cauliflower, (optionally the cauliflower leaves) and the onion on a baking tray lined with baking paper. Spread 2 Tbsp of the avocado oil over it and garlic powder. Season with pepper and salt. Roast the cauliflower in the middle of the oven for about 20-30 minutes until golden brown and crispy.
- Meanwhile, heat a frying pan without oil or butter and roast the cashew nuts for 2-3 minutes until light brown, stirring regularly. Cut the dates into small pieces. Rinse the rice under cold running water and drain in a colander.
- Mix the orange juice, tahini and water into a dressing. Mix the cauliflower with the rice and toss in the dates. Crumble the goat cheese (or feta cheese) over it and add tahini dressing.
- Season with freshly ground pepper and salt. Enjoy!
Notes
- You may need more tahini or orange juice/water. Depends on how thick your tahini is. My tahini was runny. So, I used 3 Tbsp of tahini and 5 Tbsp of orange juice (I like the orange taste in this dressing. It goes well with cashew nuts in this salad).
- Cooking time for cauliflower depends on how tender you like it to be. Increase the cooking time if you like it softer.
- I do not recommend mixing dressing with a whole bunch of salad. Serve the tahini dressing on the side.
- To make it vegan, omit goat cheese or use plant-based feta cheese.