Ingredients:

• 2 cups cauliflower (par boiled and chopped until it gets the consistency and texture of a buhaghag rice)
• 1/2 white onion bulb (julienned/sliced thinly)
• 1/3 cup carrots (julienned)
• 1/3 cup red bell pepper (roasted, seeded and julienned)
• 1/2 cup fern leaves (washed and trimmed)
• 1/3 cup red/purple cabbage (chiffonade)
• Seaweed salt
• Pepper

Dressing:

• 1 clove garlic (finely minced)
• 1/3 cup fresh orange juice
• 1 tbsp honey
• Seaweed salt and pepper to taste

Procedure:

• Make the dressing first. In a small mixing bowl, combine all the dressing ingredients. Season accordingly and then set aside.
• Toss all the ingredients with the prepared dressing.
• Plate in a nice wooden bowl.