Roasted Cauliflower Salad GF
Although salads are wonderful it requires a good digestive fire. Having the gently cooked cauliflower makes this a more warming salad plus the warming spices.
Rich in anti oxidant power and essential fats.
Ingredients
- 1 head of cauliflower, cut into florets
- 1 teaspoon fennel seeds, crushed
- 1/2 teaspoon ground cinnamon
- 4 tablespoons olive oil
- 1 brown onion, thinly sliced
- handful roasted almonds, chopped or pine nuts
- 1 bunch flat leaf parsley, chopped
- 1 bunch mint leaves, chopped
- seeds from 1 pomegranate (optional)
- Celtic sea salt and pepper
- 1 lemon
To serve
- Organic Greek Natural yoghurt – Tahini Yoghurt, Sheep/goats feta or baba ghanoush
Method
Heat the olive oil over a medium flame in a good heavy based pan.
Add the crushed fennel seed and cinnamon followed by the cauliflower.
Sauté over a low to medium heat for 15 minutes or until browned on all sides. Make sure you stir the cauliflower every few minutes just to make sure it cooks evenly.
Add almonds at this point.
Whilst your cauliflower is pan roasting – brown the onion in another pan until golden. This normally takes 10 – 15 minutes.
Take the cauliflower off the heat and then spoon into a mixing bowl.
Add the zest and juice of 1/2 lemon
Add your parsley, mint and pomegranate then toss through.
Spoon onto a serving platter and top with browned onion and extra herbs.
Add generous spoon natural yoghurt or your choice of inspiration.
Notes + Inspiration:
To make your lush tahini yoghurt combine 200 g thick organic natural yoghurt with 50 g (2 tablespoons) tahini paste + the juice from 1/2 lemon and a little water if needed for consistency. Add 1/2 teaspoon saffron threads to the pan when adding the spice. Add a little chilli if you like a little heat.
Adapted from Teresa Cutter.
