It might be Winter but it doesn’t mean salads have to be off the menu completely! Including cooked veggies into your salads is a good idea in the cooler months but another great tip is to add some warming spices like cinnamon, turmeric and cumin.
All of the colours in this salad make it so beautiful when served to a crowd but it’s also what makes this dish so nutritious! Herbs and spices are full of polyphenols, as is pomegranate which is also a great source of vitamin C, vitamin K and fibre. Cauliflower is also high in vitamin C and fibre and being a cruciferous vegetable it is great for the liver. I use kefir in the dressing which is full of probiotics so is helpful for populating your gut flora.
You could add any of quinoa, lentils, soft boiled eggs, haloumi, salmon, lamb or chicken to this dish to make it a complete meal.
1 cauliflower, cut into small florets
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cinnamon
4 large handfuls rocket
1/2 cup mixed microgreens (optional)
1/4 cup chopped parsley
1/4 cup chopped mint
1/4 cup chopped coriander
1/3 cup currants
1/3 cup pine nuts (or flaked almonds), toasted
1/2 pomegranate (arils only)
Dressing: 1/3 cup kefir (I love The Culture Co), 1 tablespoon tahini, 1/2 lemon juice, salt and pepper.
Preheat the oven to 200°C. Combine the spices with 2 tablespoons extra virgin olive oil and coat the cauliflower. Spread onto a tray and roast in the oven for approx 20-30 minutes or until starting to brown. Make the dressing and set aside.
Combine the rocket, microgreens, herbs, currants, pine nuts, pomegranate and cauliflower. Pour over the dressing and serve.