Cauliflower rice + Samphire salad

My Italian fishmonger came up with this recipe that I’ve recently been hooked on. It is fresh, healthy and delicious on its own or as accompaniment to grilled fish. The base is cauliflower rice that you mix with a rainbow of colourful vegetables to give you an abundant variety of phytonutrients and antioxidants. Feel free to play and add your favorite vegetables. For a complete meal add some plant (pulses or nuts) or animal protein to this summer salad bowl, which will help you regulate your blood sugar levels to avoid cravings and stay fuller for longer.
Preparation time: 15 mins
Cooking time: 2 minutes


Serves 4
  • 1 medium cauliflower
  • 1 or 2 courgettes shredded
  • 1 or 2 carrots shredded
  • 1 red or yellow pepper
  • 1 handful of samphire (steamed or boiled for a couple minutes)
  • 1/2 fennel bulb shredded (optional)
  • 1 tsp chili flakes (optional)
  • a handful of parsley or cilantro
  • cold pressed extra virgin olive oil
  • juice of one lemon
  • black pepper

Roughly chop the cauliflower into small pieces and place in the food processor. Process until it forms a rice like consistency.

Rinse 1 or 2 handful of samphire under cold water for 2 minutes then blanch in boiling water for 2 minutes. Don’t add any salt because the samphire already has a salty taste.

Shred the carrots, courgettes and fennel.

Chop up one red or yellow pepper, add the cooked samphire and mix everything together.

Drizzle with cold pressed extra virgin olive oil and squeeze the juice of one lemon. Add some cracked pepper and chopped parsley. Just don’t forget you probably don’t need to add salt thanks to the samphire. Enjoy!

Nut Free, Gluten Free, Vegetarian, Vegan, Dairy Free, Refined Sugar Free,