Large serving bowl filled with cauliflower rice base and topped with a rainbow of veggies including roasted broccolini, sweet potato, cucumber, red onion and vegan feta.

Tastes Like Grain Salad 2.0

Tastes Like Grain Salad 2.0. I altered the current recipe on the website by adding vegan feta, red onion and subbed the raw broccoli and slivered almonds with roasted, chopped broccolini and raw sunflower seeds.

Don’t skimp on the Creamy Lemon, Garlic, Dill Dressing for this one - it’s key to the perfect bite and totally versatile with other veg (the recipe yields ~2 cups which can be stored in an airtight container for up to 3 days).

This isn’t a fast “throw together” dish like my other salads. It’s much more time intensive, but the result is so worth it (my new favorite!). Serves 1.


1 cup roasted broccolini, chopped
2 cups roasted sweet potato, peeled and diced
2 cups JF Cauliflower Rice, cooked and cooled
1 cup Persian cucumbers, diced
Red onion, chopped
Vegan feta, crumbled (I like Trader Joe’s)
½ cup raw sunflower seeds
¾ cup pomegranate seeds

JF Cauliflower Rice:

1 (24oz) bag frozen cauliflower rice
1 garlic clove, chopped
2 Tbsp olive oil
Fresh cracked black pepper, to taste
JF Spicy Salt, to taste

Creamy Lemon, Garlic, Dill Dressing:
1 cup raw cashews, soaked
1 tsp dijon mustard
1 tsp JF Spicy Salt
¼ tsp fresh cracked black pepper
1-2 garlic cloves, germs removed
2 Tbsp lemon juice
1 cup fresh dill
1 cup nut milk (I like Three Trees Almond Milk)


Step 1:
Preheat the oven to 375º. Place your diced sweet potato and broccolini on a baking sheet, toss to coat in olive oil, sprinkle with JF Spicy Salt, and roast for 40 minutes.

JF Cauliflower Rice
Step 1: In a large pan, warm the olive oil and garlic on medium-high until it begins to shimmer.

Step 2: Add your cauliflower rice and season with black pepper and JF Spicy Salt. Don’t rush the cooking process, allow it to become slightly crisp over the heat.

Creamy Lemon, Garlic, Dill Dressing
Step 1: In a small pan over medium heat, bring the cashews to a boil. Reduce to low heat for about 10-15 minutes, until rehydrated and tender. Drain and add them to your blender.

Step 2: Blend all of the ingredients together, adjusting to reach your desired consistency.

Step 3: Assemble your salad and top with my Creamy Lemon, Garlic, Dill Dressing, and enjoy!

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