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  • Oct 3rd 2019
  • 0 comment

Prep time: 20 minutes
Cook time: 5 minutes


  • 1 tablespoon sesame seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 40g whole almonds
  • 1 whole cauliflower, trimmed and cut into large florets
  • 70g dried currents
  • 2-3 green onions, thinly sliced
  • 20g 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 (200 g) Greek yogurt or labneh


  1. 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.
  2. Attach blade to KitchenAid 5 Cup Food Chopper.  Add toasted spices and almonds to work bowl and pulse until finely chopped.  Remove from bowl and set aside.
  3. Add half of cauliflower. Pulse on speed 1 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.
  4. Add mint to work bowl and coarsely chop on low. Mix into salad along with 3/4 of the cooled Dukkah.  Add garlic, vinegar, salt then add lemon juice, vinegar and oil through the drizzle basin. Pulse 5 to 6 times to blend. Drizzle over salad and toss well. Serve immediately your cauliflower rice salad topped with a dollop of yogurt and remaining Dukkah.

makes 4 to 6 servings