d’Arta cauliflower rice salad with pomegranate and chickpeas

Method Print recipe

1. Heat the oil in a large pan and stir-fry the frozen cauliflower for 5 to 8 minutes.
2. Add the chickpeas and continue to stir for 2 minutes.
3. Remove from heat, and season with pepper, salt and ras-el-hanout spice mix.
4. Add the sundried tomatoes, the pomegranate seeds and the roasted almonds.
5. Mix 6 spoons of olive oil with the lime juice and finish with the herbs to taste.
6. Can be served as a salad, or as side dish.

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