Crispy Rice Salad with Roasted Cauliflower

A textural, flavor-packed salad with crispy soy-infused rice, roasted cauliflower, fresh greens, and a creamy Asian-inspired dressing.

If you’re looking for a salad that’s bursting with texture and flavor, this Crispy Rice Salad with Roasted Cauliflower is the perfect dish. It combines golden, crunchy soy-infused rice, tender roasted cauliflower, fresh greens, and a rich, umami-packed dressing for a meal that’s as satisfying as it is delicious.

Why You’ll Love This Salad

• Incredible Texture: The crispy rice adds a unique crunch, complementing the roasted cauliflower and fresh veggies.
• Bold Flavors: A balance of umami from soy sauce, nuttiness from sesame oil, and a touch of sweetness from honey.
• Versatile & Nourishing: Packed with fiber, vitamins, and healthy fats, this salad is perfect for lunch, dinner, or a flavorful side.

Tips & Variations:

• Make it a meal by adding grilled chicken, tofu, or shrimp for protein.
• Spice it up with a pinch of chili flakes or a drizzle of sriracha.
• Extra crunch? Add toasted sesame seeds or crushed peanuts on top.

This crispy rice salad is the perfect fusion of textures and flavors, making it a must-try for anyone looking to elevate their salad game. Give it a go and enjoy every crunchy, flavor-packed bite!

Crispy Rice Salad with Roasted Cauliflower

Recipe by wildfoodjourney

Servings

4

servings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

• FOR THE RICE

• 1 cup cooked rice (cooled)

• 1 tbsp sesame oil

• 1 tbsp soy sauce

• FOR THE CAULIFLOWER

• 1 tbsp olive oil

• 1 teaspoon paprika

• salt & pepper

• FOR THE SALAD

• 1/2 cucumber

• 1/2 cup cherry tomatoes, cut in half

• 1/2 red onion, diced

• 1 cup arugula (rocket)

• 1 cup baby spinach

• FOR THE DRESSING

• 2 tbsp olive oil

• 1 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tbsp rice wine vinegar

• 1 tbsp honey

• 1/2 tsp ground ginger

• sprinkle of chilli flakes

• black pepper, to taste

Directions

• Preheat oven to 200°C (400°F).
  Toss cooled rice with olive oil and soy sauce.
  Spread evenly on a baking tray and bake for 12-15 minutes, stirring halfway, until golden and crispy. Let cool.
• Toss cauliflower with olive oil, paprika, salt, and pepper.
  Roast for 20-25 minutes until tender and slightly crispy.
• Whisk together olive oil, sesame oil, soy sauce, rice vinegar, honey, ground ginger, chilli flakes and black pepper. Set aside
• In a large bowl, combine crispy rice, roasted cauliflower, cucumber, red onion, cherry tomatoes, rocket, and spinach.
• Drizzle with the dressing and toss gently. Serve immediately to keep the rice crispy. Optionally, sprinkle with sesame seeds or chopped peanuts for extra crunch!