Rice and beans are a classic combination of ingredients but this cauliflower rice salad and cannellini beans infused with fresh rosemary is no ordinary recipe.
Cut the cauliflower into florets and put into a food processor or hand blender. Blitz to a coarsely fine texture. Make enough to yield 3 cups.In a large fry pan or wok, dry fry the cauliflower rice for 2 minutes. This is to dry it out and cook it slightly, so it’s not entirely raw. Set aside.
Using a mandoline or a sharp knife, shave the Brussels sprout. If you’re cutting it by hand, ensure they are very thin slices. Do not shave too much of the stem. We mainly want the leaves.
In a small saucepan on medium heat, add 2 tsp of butter. Add 200 g of the cannellini beans and 3 sprigs of rosemary. Toss for about 2 minutes.
Salad Dressing
In a small mixing bowl, add the olive oil, honey, apple cider vinegar and the juice of half a lemon.
Mix until well combined.
Assembly
Discard the rosemary sprigs.
In a medium-sized mixing bowl, add shaved Brussels sprouts and cannellini beans.
Pour in the dressing and toss.
Place the cauliflower rice on a nice, flat platter and season with salt and pepper.
Pile the dressed Brussels sprouts and cannellini beans on top.
Season with salt and pepper again.
Serve immediately.
Notes
To make this recipe vegan friendly, substitute the honey with organic rice malt syrup or maple syrup and the butter with cooking oil of your choice.
If you would like this to be warm, fry the cauliflower rice last and serve immediately.
The skin of the cannellini beans will start to dry up and come away from the bean. Don’t be worried about that. The skin is delicious with the butter through it so serve as it is.
If you’re not a fan of cannellini beans, substitute with Northern beans or even chickpeas.