FOOD + RECIPES

CAULIFLOWER LIME RICE POMEGRANATE & BEETROOT DRESSING

A detox summer salad, simple to make. Refreshing lime, cucumber and

spicy green chili work in harmony with the sweet earthy flavours of beetroot

and pretty pomegranate dressing. 

Recipe by: Amity Wellness 
SERVES 4
Prep time: 20 minutes
Total time: 20 minutes
Vegan, Dairy Free, Gluten free, 

This is one of those recipes you can pretty much put together in under 30 minutes and it will look spectacular on the plate.  A food processor will come in handy here for the cauliflower rice alternatively you can buy cauliflower rice already prepared in most produce stores today. Topping this salad with sprouts of your choice will take the protein and nutrition to the next level. Pick your favourite both Sunflower, Pea sprouts or Broccoli sprouts will all work well. You  can add in any other finely diced ingredients like spring onions or radish you simply can't go wrong here.

INGREDIENTS RICE
  • 1-2 cups cauliflower rice 

  • 1/4 cup diced fresh cherry tomatoes

  • 2 tbsp coriander/cilantro

  • 1/4 cup cucumber diced

  • 1/4 cup bell pepper of your choice diced

  • 1 tbsp olive oil or white lemon balsamic vinegar if SOS free

  • 1/8 tsp cayenne pepper

  • 1 clove garlic minced

  • 1 tbsp red onion finely diced

  • 2 tbsp lime juice

  • pinch of black pepper

  • Handful of sprouts to garnish

INGREDIENTS DRESSING
  • 1/2 cup pomegranate

  • 3/4 cup beetroot

  • 2 tbsp lime juice and zest 

  • 1 tomato

  • 1/4 tsp salt

  • 1/2 tsp paprika

  • 1 clove garlic minced

  • 2 tbsp olive oil or water if SOS free

INSTRUCTIONS

1. Place the cauliflower, cayenne, garlic, lime juice, black pepper in the food processor and pulse approximately 10-12 times until it is finely chopped. Be careful not to over process it you don't want it to become a paste. Stop when it looks like rice.


2. Add the cauliflower mix to a large mixing bowl and add in finely diced tomato, bell peppers and onion, finely chopped coriander/cilantro and to help it bind either mix in olive oil or balsamic vinegar. You can also add some lemon or lime zest to give the flavour an extra zing of freshness and gently combine all.

3. If you have a food ring, then place the cauliflower rice mix inside on a large dinner plate, for presentation place it to one side and leave room to place a small dish of dressing. For garnish, gently place a couple of extra cherry tomatoes cut in half or quarters, fresh coriander and sprouts on top. Carefully remove the ring.

 

4. To make the Dressing, wash, peel and chop the beetroot, scoop out the pomegranate seeds and place all ingredients into a high speed blender and blend until smooth and creamy in texture, you can add water to make it to your desired consistency. If its grainy due to the pomegranate you can pass the mixture through a fine sieve. Chill before serving.

Recipe supplied: by the Chef at
Amity Wellness Retreat located in Phuket, Thailand, Images were captured by Gaye Gerard during her visit to review the property.

 

Amity Wellness Retreat  

50/16, Soi Samakkea 4
Rawai, Mueang Phuket District,
Phuket, 83100, Thailand

info@amitywellness.com

+66 98 398 2371

www.amitywellness.com

Image By Gaye Gerard 

HANDY KITCHEN ESSENTIALS TO CREATE THIS RECIPE
Vegetable Slicer
Cuisinart Elemental 8-Cup Food Processor
Premium Citrus Juicer
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