March 24, 2022 2 min read


Nutrient-packed rice salad with roasted cauliflower, mandarins, pecans and kale. Each bite contains different textures and flavours that will surely be a delight to your tastebuds.


    • 2 cups wild rice cooked and cooled
    • 1 ½ cups cabbage shredded
    • 1 ½ cups kale chopped
    • 2 mandarins peeled and chopped
    • 2 persian cucumbers quarted and chopped small
    • 8-10 cherry tomatoes halves
    • ½ cup pecans
    • 15 oz can chickpeas drained
    • 2 cups roasted cauliflower
    • ¼ tsp salt
    • black pepper to taste
    • 1 lemon squeezed (Use 2 lemons if using regular oil and white balsamic for dressing)
    • 2 cups Cauliflower Florets
    • 1 tsp extra virgin olive oil
    • 1 tbsp smoked paprika
    • ¼ tsp salt
    • ½ tsp garlic powder
    • 3 tbsp olive oil
    • 3 tbsp balsamic vinegar
    • ¼ tsp salt
    • ½ bunch cilantro
    1. Put all ingredients in a large bowl and mix until well incorporated. Finish with black pepper
    1. Preheat oven to 400°F (200°C)
    2. Toss cauliflower in a bowl with oil, salt, garlic and smoked paprika.
    3. Lay seasoned cauli on a sheet pan and bake for 15 mins.
    4. Pull out, flip and bake 10 more mins. Let cool then, add to salad.
    1. Add oil, vinegar and cilantro to a blender and blend until smooth then add to the bowl of salad and toss to coat.


Sara Tercero | @betterfoodguru |

Sara Tercero is the Chef behind the popular blog and Instagram BetterFoodGuru and the Author of 30 Days to a Plant-based Diet: A Cookbook and Meal Plan for Beginners. She shares easy, healthy, and tasty recipes inspired by global flavors that will make you want to eat your vegetables. Her specialties are vegan Indian inspired dishes, Rainbow Salads and Mediterranean and Mexican Inspired cuisines. It is Sara’s mission to prove that plants are delicious and help others cook and eat their way to health and happiness.