Ever since Rowena served us up the cauliflower rice in that amazing Italian food she made I was thinking all about it! Who knew it was so easy?

I whipped up this recipe when I was tasked with dinner whilst my mum made a pilgrimage to the supermarket! It’s a room temp salad but if you wanted to you could also eat it cold.

Also how great is it that I can come home after work, make and shoot a dish without it looking like I shot the photos in a dungeon! Yay, summer!

INGREDIENTS

For the cauliflower rice salad

400g cauliflower

2 tbsp olive oil

1 medium onion, halved and thinly sliced

Pinch of brown sugar

100g oil packed sundried tomatoes, excess oil drained off

1 tsp dried basil

50g slivered almonds

Salt and pepper to taste

For the Green tahini dressing

3 tsp brown tahini

3 tsp vegan green pesto, either homemade or store bought

2 tbsp olive oil