Cauliflower Rice Salad – Spectrum

Ingredients

• ¾ cup cauliflower, cut into small florets
• ½ cup coconut lime dressing (recipe below)
• ¼ cup pickled onion (recipe below)
• ¼ cup wild puffed rice (recipe below)
• 1 small zucchini, sliced into ¼ inch rounds
• 1 tsp pomegranate molasses
• 4 sprigs cilantro
• Salt to taste
• 26 oz coconut milk
• 4 limes
• 2 tbsp white miso paste
• 1 tsp xanthan gum
• ⅓ cup Spectrum® Organic Virgin Coconut Oil
• ¾ cup Spectrum® Organic Extra Virgin Olive Oil Unrefined
• 8 oz wild rice
• 32 oz water (for soaking)
• 32 oz water (for cooking)
• 1 cup Spectrum® Organic Virgin Coconut Oil
• 2 cups rice vinegar
• 1 cup sugar
• 1 tbsp black peppercorns
• 1 red onion