Preparation

• 1 Dressing2 Whisk ingredients together. Set aside.3 Salad4 Cook the brown rice according to package instructions. When it is done, drain in a fine mesh strainer.5 While the rice is cooking, trim any green leaves from cauliflower and, using a paring knife, remove the core.6 In a large saucepan, bring about 4 quarts of water to a boil. Lightly salt the water and add the head of cauliflower. 7 Boil for about 4 minutes or until cauliflower is just tender in the center when tested with the point of a sharp knife. Remove from water and drain. Refrigerate until cool. Remove florets and reserve. 8 In a mixing bowl, toss the rice with the raisins and pine nuts. 9 Carefully mix in the cauliflower and enough dressing to coat well. Season to taste with salt and pepper. Serve at room temperature with grilled fish, meat or chicken.
• Source: Chef Roy Harland and California Raisin Marketing Board