Cauliflower rice salad with dates: Enjoy lukewarm

The time for fresh, crunchy salads may not be over yet, but now that summer is coming to an end, we also feel like a culinary change. That’s why we dine on dishes like our Cauliflower Rice Salad. It can – and should – be plastered over lukewarm. Feels the same as a real meal and delivers new taste experiences.

The cauliflower rice salad is refined with a simple dressing made from orange juice and toasted sesame seeds, along with a little oil and garlic. I love fruit juices in salad dressings: it’s good to sweeten them in the most natural way possible by avoiding refined sugar. Of course, it must be a juice with 100 percent fruit content. Feel free to try it and use naturally cloudy apple juice next time.

What also makes this salad an exciting lunch or dinner side dish: the combination with sweet dates. Fruit often goes well in vegetable salads – for example, think of grated fruit in a bowl or orange wedges in cabbage. We’ve tried both: apple and bean salad and sauerkraut salad with oranges and carrots. More creative salad recipes coming soon:

Check out our huge collection of recipes for more salad inspiration. And our cooking school is also worth a visit, especially if you are not only interested in recipes, but also want to gain more kitchen knowledge and learn the most important steps in the kitchen. For example, we will explain to you what mistakes are hidden when you cook rice – and how they can be avoided.

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Top view of a plate of cauliflower rice salad sprinkled with parsley, with lime wedges on the side.


Salad with a difference: cauliflower rice salad with orange sesame dressing


This salad can be enjoyed warm or cold.


  1. Preheat the oven to 200 degrees circulating air. Wash the rice and cook as directed on the packet.

  2. Wash the cauliflower and separate into bite-sized pieces. Peel and chop the shallots and garlic. Toss the cauliflower and shallots with 1 tablespoon of oil, season with salt and pepper and bake in the oven for 10 minutes.

  3. Mix the garlic and turmeric with 2 tablespoons of olive oil. Then mix the baked vegetables with it.

  4. Toast the sesame seeds in a pan without fat, stirring often so they don’t burn. Meanwhile, chop the dates.

  5. The remaining olive oil with the sesame seeds, the orange juice. Whisk together the tahini and some water, if you like. Mix the rice, cauliflower, onion and dates, add the dressing and season to taste again before serving, sprinkle with parsley and drizzle with the lime juice.

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