Riced Cauliflower Salad with Yogurt and Mint

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the yogurt, oil, lemon juice, garlic and black pepper until smooth.

   Bowl

To assemble

1. 2
   Break the cauliflower into small florets and chop them in a food processor in short pulses, until they are the size of rice grains.

   KnifeCutting boardFood processor
2. 3
   Transfer the cauliflower to a bowl, toss with the salt and leave 10 minutes, until it softens slightly and releases liquid.

   Bowl
3. 4
   Squeeze the cauliflower with your hands, so the salad isn't watery.
4. 5
   Cut the red pepper into small cubes.

   KnifeCutting board
5. 6
   Thinly slice the green onion.

   KnifeCutting board
6. 7
   Chop the mint.

   KnifeCutting board
7. 8
   Put the cauliflower, red pepper and green onion in a large bowl.

   Bowl
8. 9
   Pour in the dressing and toss well.
9. 10
   Add the mint and toss.
10. 11
    Refrigerate for at least 30 minutes so the vegetables absorb the dressing.

    Refrigerator

    💡Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
11. 12
    Just before serving, sprinkle the pumpkin seeds on top.