Sunday, February 1, 2009

Brown Rice, Cauliflower, Apricot, Raisin, Cashew Salad

Who ever knew you could combine all this stuff and it would come out tasting yummy?! 

Makes 8 servings; 151 calories per serving; 5 g protein, 19 g carbohydrates, 7 g fat, 1 g saturated fat, 78 mg sodium, 4 g dietary fiber.

1 medium head cauliflower, cored and split into small florets
Olive oil for coating florets, plus 1-1/2 tablespoons
1 tsp ground cumin
1 tsp turmeric
1-1/4 cup unprocessed brown rice (Lundberg Wehani from Whole Foods is suggested and you can also use red rice)
1/2 cup coarsely chopped unroasted, unsalted cashews
1/3 cup seedless dark raisins
1/3 cup dried apricots, diced
1/3 cup coarsely chopped cilantro (or more)
¼ to 1/3 cup coarsely chopped mint (or more)
Juice of ½ lemon (or more)

Put oven rack on upper level and preheat over to 450 degrees.

In large bowl, toss cauliflower florets with just enough olive oil to coat. Season with salt. Dust florets with cumin and turmeric. Spread on rimmed baking sheet and roast for 25 minutes, turning florets once or twice to prevent burning. Let cool.

Make rice according to package directions. Let cool.

In a large bowl combine the florets, rice, cashews, raisins, apricots, cilantro and mint. Add the lemon juice and the remaining 1-1/2 tablespoons of olive oil (optional). Pepper to taste. Serve at room temperature.


  1. YUM .... I did not detect some of that stuff in the dish but it was really good and I can't wait to make it. Had a great time last night. Have a healthy week!

  2. Hi, Sherri,

    Great talking to you last night and learning a little more about you. I'm looking forward to coming to the prison on the 18th!

    I just read your post about the pizza below. Between Sam's encounter with the wine and your's with the pizza, you guys are warning me off having a pizza and a glass wine! Thanks. I think.

    See you soon. --Rad