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Cauliflower Rice Salad

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

One to save for warm weather! This cauliflower rice salad with mushroom, garlic, lemon and fresh watercress is a great light meal option or serve up with veggie burgers for a satisfying meal.

Cauliflower Rice Salad

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  • 1 head of cauliflower (medium)
  • 1/2 white onion
  • 6 chestnut mushrooms
  • 1 cloves garlic
  • 5g fresh parsley
  • Juice 1/2 lemon
  • 1 tbsp olive oil
  • 2 handfuls fresh watercress
  • Salt & pepper
Prep Time


  1. Cut the cauliflower into florets and wash well.

  2. Dry the cauliflower then place in the food processor. Pulse to break down the cauliflower into a rice like consistency, don’t over blend and puree it!

  3. Add the olive oil to a frying pan over a medium heat.

  4. While the oil is heating, chop the onion finely then add to the frying pan. Sauté for a few minutes to brown then add the crushed garlic cloves.

  5. Chop the mushroom then add to the frying pan and cook for 5-6 minutes to soften.

  6. Add the cauliflower rice the frying pan along with the juice of 1/2 lemon, chopped fresh parsley and plenty of salt and pepper. Cook over a medium heat for 10-12 minutes, or until the cauliflower rice has cooked through and has started to turn a golden brown colour.

  7. Remove from the heat and stir in the fresh watercress before serving!

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn