Cauliflower Rice Salad with Dukkah and Labneh
By KitchenAid
Cauliflower Rice Salad with Dukkah and Labneh
By KitchenAid
Yield/Serves:
Makes 4-6 servings
- 1 tablespoon sesame seeds
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- ¼ cup whole almonds
- 1 whole cauliflower, trimmed and cut into large florets
- ¼ cup dried currants
- 2-3 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
- 1 container (7 ounces) Greek yogurt or labneh
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.
Attach multipurpose blade to KitchenAid® 7-Cup Food Processor. Add toasted spices and almonds to work bowl and pulse until finely chopped. Remove from bowl and set aside.
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.
Add mint to work bowl and coarsely chop on low. Mix into salad along with ¾ 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.
Attach multipurpose blade to KitchenAid® 7-Cup Food Processor. Add toasted spices and almonds to work bowl and pulse until finely chopped. Remove from bowl and set aside.
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.
Add mint to work bowl and coarsely chop on low. Mix into salad along with ¾ 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.