#hearth.homes " #Canned sardines on #riced cauliflower salad ( Open faced mini bites ) Ingredients 1 can of sardines in oil 2 cups riced cauliflower 5-6 cherry tomatoes 1 cup brown lentils ( soaked in hot water overnight ) 1 pack of chives 1 red onion 2 cloves raw garlic 4-5 green olives For the open faced sandwich Brown bread mini rolls Pepper Jack or any sliced cheese 1/2 cup spinach leaves Method : First we rice the cauliflower. I got almost 4 cups of riced cauliflower from a medium head. I used 2 cups for this recipe. Add a pinch of paprika and toast in the toaster oven at 450 degrees for 5 mins. Pull out to cool and add to a mixing bowl. Next broil the 2 garlic cloves at 450 for 4-5 mins. You can choose to microwave the brown lentils after a good soak in water. Drain. My lentils had almost sprouted. So I used them as is. For the Riced Cauliflower Salad Chop the chives, red onions, roasted garlic pods, green olives with pimentos, and add to riced cauliflower alongwith brown lentils. Add 1 tbsp olive oil, salt, pepper, lemon juice to taste OR if you prefer at this step, pull out the sardines from the can and use the oil dressing in the salad. Apart from tons of flavor, the sardine oil does impart a fishy odor to the salad. Hence an option. I used it while toasting the brown bread rolls since I was going to make an open sandwich for a full meal. For the Open Faced Sandwich Bites Cut open brown rolls, add a slice of cheese and toast in the toaster oven until the cheese is lightly melted. Remove, add spinach leaves, place one full sardine on the leaves, pour one tablespoon of cauliflower salad, place chopped tomatoes and enjoy ! https://www.instagram.com/p/CC98CH8huxX/?igshid=1f42xdsh3s02r
