Supergreen Broccoli Rice with Sun Dried Tomatoes and Basil Dressing
2 – 4
Cook Time
15 minutes
2 – 4
Cook Time
15 minutes
  • 2heads broccoli(500g)
  • 10 sundried tomatoes(55g)
  • 50g pitted black olives
  • 55g cashew cheese (or feta if not dairy free)
  • 50g pumpkin seeds
  • 1/3cup extra virgin olive oil
  • 1 – 1.5cup fresh basil leaves
  • 1small garlic clove
  • 1tsp red wine vinegar
  • 1tsp lemon juice
  • 1tsp coconut aminos
  • Good pinch of Pink Himalayan or sea salt
  • Good pinchof cracked black pepper
To Serve
  • 10 fresh basil leaves
  1. Preheat the oven to 180C fan assisted. (200C, 400F.)
  2. Add the broccoli florets to a food processor. Using the S blade, blitz until they resemble a rice consistency.
  3. Place the broccoli rice in a bowl and microwave for 4 – 5 minutes until soft, but not soggy. Allow to cool slightly. Transfer to a muslin cloth or fine tea towel and squeeze out any excess water. (This makes it fluffier.) Option to enjoy raw if you prefer but you may need more dressing or olive oil.
  4. Place the pumpkin seeds on a baking tray. Roast for 5 minutes until golden. Remove from the oven and allow to cool.
  5. Place all the dressing ingredients together in a food processor like a Magimix and blitz until smooth. Season to taste.
  6. Chop the sun dried tomatoes and olives into slices.
  7. Fluff the broccoli rice with a fork and mix through the sun dried tomatoes, olives, seeds, basil dressing and top with nut cheese or feta.