Mediterranean cauliflower rice

Elevate your side dish game with this flavourful Cauliflower Rice and Courgette Medley, featuring PACK'D organic frozen cauliflower rice and organic petit pois. This vegan and gluten-free dish is a perfect, healthy addition to any meal, combining roasted courgette, spring onions, and toasted walnuts for a satisfying crunch. The tangy dressing made with olive oil, garlic, and Dijon mustard ties everything together beautifully. Ready in just 25 minutes, this dish can be stored in the fridge for up to 2 days or frozen for up to 2 months for a convenient side option.

Serves 3 - 4 as a side

• Prep 5 minutes
• Cook 20 minutes
• Overall 25 minutes

Storage Tupperware in the fridge for 2 days or freezer for 2 months

Ingredients

• 2 bags Pack’d organic frozen cauliflower rice ( 2 x 450g)
• 1 tbsp olive oil
• 1 large courgette (450g)
• 50g (1/3 cup) Pack’d organic petit pois
• 8 olives, pitted & chopped, optional
• 2 spring onions, finely chopped
• 25g (½ cup) parsley, chopped
• Pinch of red pepper flakes
• 40g (1/3 cup) walnuts or almonds, toasted

Dressing

• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dijon mustard
• 1 tsp lemon juice

Method

Preheat the oven to 200C / 180 fan.

Mix the dressing ingredients together in a small bowl.

Add the courgette to a parchment lined baking tray. Toss with 1 tbsp olive oil, salt and pepper.

Bake for 20 minutes, turning once, adding the walnuts for the last 5 minutes. Allow the walnuts to cool before chopping.

Add 1 tbsp of dressing to a pan. Sauté the cauliflower rice for 5 minutes on a medium heat.

Add the courgette, peas, spring onions, olives, parsley, and sauté for 1 minute until the peas have defrosted.

Stir through the rest of the dressing and walnuts and season to taste.