Cauliflower Rice Salad

Yield: Serves 4


  • ¾ cup cauliflower, cut into small florets
  • ½ cup coconut lime dressing (recipe below)
  • ¼ cup pickled onion (recipe below)
  • ¼ cup wild puffed rice (recipe below)
  • 1 small zucchini, sliced into ¼ inch rounds
  • 1 tsp pomegranate molasses
  • 4 sprigs cilantro
  • Salt to taste

Coconut-Lime Dressing
  • 26 oz coconut milk
  • 4 limes
  • 2 tbsp white miso paste
  • 1 tsp xanthan gum
  • ⅓ cup Spectrum® Organic Virgin Coconut Oil
  • ¾ cup Spectrum® Organic Extra Virgin Olive Oil Unrefined

Wild Puffed Rice
  • 8 oz wild rice
  • 32 oz water (for soaking)
  • 32 oz water (for cooking)
  • 1 cup Spectrum® Organic Virgin Coconut Oil

Pickled Onions
  • 2 cups rice vinegar
  • 1 cup sugar
  • 1 tbsp black peppercorns
  • 1 red onion


  • Char the cauliflower in a cast iron pan or large sauté pan over high heat.
  • Once the cauliflower has been charred, place in a bowl with the zucchini and dress with coconut lime dressing. Season with salt.
  • Plate the cauliflower and zucchini and garnish with the pickled red onion, puffed rice and cilantro. Drizzle the molasses around the dish and serve.
Coconut-Lime Dressing
  • In a high powered blender, emulsify the coconut milk and miso paste until smooth.
  • Add in the juice from the lime juice, the Spectrum® Organic Virgin Coconut Oil and the Spectrum® Organic Extra Virgin Olive Oil Unrefined.
  • Once the liquid has been incorporated, add in the xanthan gum. Extra dressing can be stored in the fridge for up to 1 week
Wild Puffed Rice
  • Soak the wild rice overnight in the 32 oz of water.
  • Strain the rice and place in a pot with the remaining 32 oz of water. Bring to a boil over high heat, then lower to a simmer and cook until al dente.
  • Drain the rice and spread out on a sheet tray.
  • In a separate pot heat up the Spectrum® Organic Virgin Coconut Oil and fry the rice until it puffs up and becomes crispy.
Pickled Onions
  • Whisk together the white vinegar and sugar until dissolved.
  • Add in the black peppercorns and bring to a boil over high heat.
  • Strain the liquid to remove all the peppercorns.
  • Pour the strained hot liquid over the onions, let cool and store in the liquid.


Spectrum® brand offers a premium line of non-GMO project certified, expeller pressed culinary oils, vinegars, condiments, and dietary supplements made from globally sourced, high-quality ingredients.


Spectrum® Unrefined Organic Virgin Coconut Oil is filled with the rich taste and aroma of fresh coconut.