Cauliflower Rice Salad With Dukkah And Yogurt

Name: Cauliflower Rice Salad With Dukkah And Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sesame seeds; 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 1/4 cup whole almonds; 1 whole cauliflower trimmed and cut into large florets; 1/3 cup dried currants; 3 green onions thinly sliced; 1 cup fresh mint; 1 clove garlic crushed; 2 tablespoons lemon juice; 2 tablespoons white wine vinegar; 1 teaspoon sea salt; 3 tablespoons olive oil; 7 ounces greek yogurt or labneh

Servings: persons

1 tablespoon sesame seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/4 cup whole almonds
1 whole cauliflower trimmed and cut into large florets
1/3 cup dried currants
3 green onions thinly sliced
1 cup fresh mint
1 clove garlic crushed
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 teaspoon sea salt
3 tablespoons olive oil
7 ounces greek yogurt or labneh

1
To make the Dukkah, place sesame seeds in a dry frying pan and heat over medium high heat for 1 to 2 minutes or until toasted and golden. Transfer to a plate. Add coriander seeds, cumin seeds and almonds into the same pan and continue toasting for 2 minutes (shake pan regularly to prevent burning) or until fragrant and almonds are lightly toasted. Add to sesame seeds and cool completely.
2
Attach multipurpose blade to KitchenAid(R) 7-Cup Food Processor. Add toasted spices and almonds to work bowl and pulse until finely chopped. Remove from bowl and set aside.
3
Attach clean work bowl and multipurpose blade to food processor and add half of cauliflower. Pulse until cauliflower is the size of a grain of rice. Transfer to a large salad bowl and repeat with remaining cauliflower. Toss with currents and green onions and mix well.
4
Add mint to work bowl and coarsely chop on low. Mix into salad along with 3/4 of the cooled Dukkah. Add garlic, lemon juice, vinegar, salt and oil to work bowl. Pulse 5 to 6 times to blend. Drizzle over salad and toss well. Serve immediately topped with a dollop of yogurt and remaining Dukkah.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon sesame seeds, 2 teaspoons coriander seeds, 2 teaspoons cumin seeds, 1/4 cup whole almonds, and more.

Yes, Cauliflower Rice Salad With Dukkah And Yogurt falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!