Pan-fried Toasted Greens with Pomegranate and Cauliflower Rice Salad
This middle-eastern inspired salad is a healthy take on the classic tabbouleh. Substituting white rice or cous cous for cauliflower is a great way of sneaking i
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Cooking tools:
- Food processor
- Steamer basket
- Citrus press
- Mixing bowl
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 200g of green beans, halved
- 100g of asparagus, halved
- 1/2 large cauliflower head, chopped roughly
- 1 cup of baby spinach, chopped
- 1 pomegranate, seeds
- 1 cup fresh herbs – parsley, coriander and mint
- 1 tomato, seeded and diced
- 1/2 red onion, diced
- 2 garlic clove, crushed
- 1 lemon, squeezed to juice
- 1 tablespoon of butter
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