Bacon and Cabbage Frittata paint

Upgrading cauliflower rice. This salad is really good. The fennel really adds an a amazing depth of flavour to this dish and the whole combination of ingredients work so well together. It is all things healthy and covers most diet choices: Ketogenic, low-carb, Low GI, gluten-free, dairy-free, diabetic friendly, vegetarian and by omitting the feta becomes vegan friendly. Happy days 🙂

Serves 6-8  


  • 400 grams cauliflower, broken into florets
  • 400 grams fennel, core removed, chopped roughly
  • 12 green olives, pitted and sliced thinly
  • 1 teaspoon cumin seeds, lightly toasted
  • 20 grams dill fern, finely chopped
  • 50 grams curly parsley (when picked), finely chopped
  • 1 pomegranate, seeds only
  • 150 grams feta, lightly crumbled
  • 100 grams pistachio nuts, lightly toasted, roughly chopped plus a little extra for garnish
  • Himalayan salt and freshly ground pepper


  • 150-200 ml olive oil
  • Zest of 1 lemon
  • 1 tablespoons lemon juice
  • ¼ teaspoon garlic, finely diced
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan: Omit feta

  • Diabetic Friendly

  • Low GI

  • ketogenic

  • Low Carb

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  1. Place raw chunks of cauliflower in a food processor and pulse until broken into rice-size pieces, transfer to a large mixing bowl. Repeat the same process with the fennel and add in with cauliflower. Add sliced olives, pistachio nuts and cumin.
  2. To make dressing: In a glass jar (with lid), mix oil, garlic, lemon zest and juice. Shake well to mix, add to cauliflower mixture and gently mix through. 
  3. Add dill, parsley and pomegranate seeds, 2/3rd feta, mix through. Taste to season.
  4. Transfer to large salad platter and crumble over last of feta, pistachio nuts and pomegranate seeds. Enjoy!

Maggie's Tips

  • This salad will keep in fridge for 3-4 days.
  • To toast nuts: In a dry, heavy pan toast the pistachio nuts over medium heat for 2 to 3 minutes or until they’re a light golden colour and they give off a rich, toasty fragrance. Store in a glass jar in your fridge or a cool pantry.
  • To toast cumin seeds: In a dry, heavy pan toast the cumin seed over medium heat for 2 to 3 minutes, or until the seeds turns darker and begins to pop. Store in a glass jar in your fridge or a cool pantry.
  • Try out other nuts: walnuts, almonds or cashews.
  • Omit cheese for vegan version
  • For more substantial dish add any of the following: smoked mackerel, cooked sustainable  prawns, cooked organic salmon, shredded cooked chicken breast, shredded organic ham, sautéed smoked tofu, chickpeas or lentils.  
  • Vary cheeses: try mozzarella – ‘Toonsbridge’, blue cheese – Crozier blue, soft goats cheese – ‘Fivemiletown’ or vegan cheese option.