Chimichurri cauliflower rice salad

1. Preheat the oven to 180°C. Place the cauliflower on a baking tray and toss with the harissa and
2. T olive oil. Roast for 20 minutes. 2 Cook the sorghum in the stock for 20 minutes. Add the remaining oil to a pan and fry the shallot for 5 minutes.
3. Add the garlic and cook for 1 minute. Add the sorghum and cauliflower and season with lemon juice. Serve garnished with the herbs and nutritional yeast or cheese.
Cook's note: Add Woolies’ plant-powered dairy-free Cheddar-flavoured cheese to your shopping list. It’s great for cooking and as a sandwich filler. If you're not following a plant-based diet, a fried or poached egg is a great addition to this dish.
Find more cauliflower recipes here.
Photographs: Jan Ras
Food assistant: Danielle Smith