Balsamic Glazed Cauliflower & Ancient Grains



  • 1 Medium cauliflower
  • 6 parsnips, diced
  • 2 truss tomatoes, diced
  • 2 lebanese cucumbers, diced
  • 1 lemon
  • 1 bunch curly parsley, finely chopped
  • 400g can of mixed beans
  • 250g of 7 ancient grains rice mix (microwavable))
  • 1/2 cup of sunflower seeds
  • 1/4 cup Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries
  • Balsamic glaze
  • 1 tsp smoked paprika
  • 1 tsp sumac
  • 2 tsp pure maple syrup
  • 5 Tbsp extra virgin olive oil
  • Sea salt and pepper, to taste


1. Preheat oven to 180 degrees celsius.

2. Cut cauliflower into florets and place in a large bowl.

3. In a small bowl mix 2 tablespoons of olive oil, paprika, sumac, maple syrup and a sprinkle of salt and pepper. Pour the contents into the same bowl as the cauliflower and mix. Roast cauliflower in the oven for 20 minutes.

4. Cook the packet of 7 ancient grains rice mix in the microwave for 90 seconds then leave aside to cool.

5. Drain and rinse mixed beans. Drizzle with a splash of olive oil and a pinch of salt, then leave aside.

6. In a large bowl, combine parsley, tomatoes, cucumbers and parsnips, mixed beans, Craisins® and sunflower seeds.

7. Once the rice has cooled down, add the rice to the salad mix.

8. Prepare the salad dressing by mixing in a small bowl 3 tablespoons of olive oil and the juice of one lemon. Mix the dressing into the salad, and add salt and pepper to taste.

9. Remove the cauliflower from the oven and leave it to cool for 5 minutes.

10. Place the salad into bowls to serve and add the cauliflower on the side. Add balsamic glaze over the cauliflower and serve.

Recipe by @plantbasedkat


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