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Cauliflower “Rice and Peas”


Serves: 6-8


1 can of chickpeas, drained
zest + juice of 2 limes
chilli powder (chipotle, ancho, whatever you like)
salt + pepper
1 head of cauliflower
1 tbsp grainy mustard
1/2 tbsp maple syrup/agave nectar
3-4 radishes, thinly sliced
1 handful flat parsley leaves
2 sprigs fresh mint, leaves sliced
2 spring onions, finely sliced
1 crisp apple, sliced thin
1 ripe avocado, peeled and cut into chunks
1/3 cup sunflower seeds, toasted


Preheat the oven to 200C. Spread the chickpeas out on a baking sheet. Sprinkle them with lime zest, chili powder, S&P, and a tblep of olive oil. Toss the chickpeas to coat and pop into the oven. Roast for 15 mins.
Blitz the cauli florets in a food processor until you have small, rice-ish bits of cauliflower. Transfer to a large bowl.
Whisk together the remaining lime zest, lime juice, a splash of water, some salt and pepper, grainy mustard, maple syrup, and 3-4 tablespoons of olive oil. Pour it over the cauliflower rice and toss to coat.
Add the radishes, parsley leaves, mint, spring onions, sliced apple, and roasted chickpeas. Toss it all lightly to combine. Top with the diced avocado, sunflower seeds, and plenty of salt and pepper.
Great served wrapped up in a some radicchio leaves!


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