Raw Cauliflower "Rice" Salad

This morning at the farmer's market I bought the most pristine, snowy white cauliflower I've seen in a long time, so I decided it was time to make one of my favourite salads with it.

This salad would stand proudly alongside the more traditional rice and pasta salads you would normally take to a BBQ, but this variation is far better for you and delicious to boot!

Ingredients:

1 head of cauliflower
1 small red capsicum, diced
1 small green capsicum, diced
2 stalks celery, diced
1 cup mung bean sprouts
1 cup sunflower sprouts
2 spring onions, chopped
1/2 cup sultanas
1 lemon, juiced (this will keep your cauliflower nice and white)
olive oil
splash of sesame oil (optional)
pinch of sea salt

Method:

Wash and cut the cauliflower into florets, and then process them till roughly the same consistency as rice. I use my food processor for this, but if you use a blender, make sure to do this in batches so that you don't pulverise the cauliflower and make it mushy.

Transfer the processed cauliflower to a bowl, then add the lemon juice, olive oil and salt.
Add the remaining ingredients and season to taste.