Preheat the oven to 350 degrees F. Spread the walnut pieces on a cookie sheet and bake 10-15 minutes until fragrant and toasted. Remove the walnuts to a tea towel to cool. When cool, rub together gently but vigorously in the towel to remove the bitter skins.
Meanwhile, mince the onions. Chop the parsley. Pour the oil and vinegar together in a small bowl and add the onions to mellow.
Place the cauliflower florets in a food processor and pulse until they resemble rice grains. Scrape with a silicone spatula into a serving bowl.
Microwave instructions: Place the broccoli florets in a food processor and pulse until they resemble rice grains. Scrape with a silicone spatula into a microwaveable serving bowl with the riced cauliflower. Stir to thoroughly blend the riced broccoli and cauliflower. Cover the bowl with cling film and microwave for 3 - 3 1/3 minutes. Remove cling film and stir.
Pan instructions: Place a medium pan over medium heat. When hot, add enough oil to swirl and coat the bottom of the pan. Add the broccoli mixture and stir. Let cook for 30 seconds and stir again. Let cook for another 30 - 60 seconds. Remove from heat and let cool.
Add the chopped parsley and walnuts to the riced broccoli and mix. Add the oil and vinegar, stir to thoroughly coat the ingredients and taste. Adjust to your liking. Salt and pepper to taste. Serve immediately. Serves 4
Cauliflower Broccoli Rice Salad
Amount Per Serving
Calories 188Calories from Fat 162
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.