A delicious warming winter salad!
Ingredients (Serves 4-6)
1 cauliflower, roughly chopped
1 fennel, sliced
3 cups rocket leaves
1/4 spanish onion, finely sliced
1/4 bunch of fresh coriander, chopped
1/4 bunch of fresh mint leaves, chopped
3 tablespoons sunflower seeds
1 tablespoon ground cumin
1/2 tablespoon ground coriander
3 cloves of garlic, smashed
Organic virgin raw coconut oil
Salt & Pepper
Optional: 1/2 cup goat’s fetta to serve
Dressing
1/2 lemon squeezed
1 tablespoon extra virgin olive oil
1 teaspoon dijon mustard
Drizzle of maple syrup
Method
Pre-heat the oven to 250°C.
Add about 2 tablespoons of coconut oil to a baking pan and place in oven to warm up. Once the oil is melted, place in the cauliflower, fennel, garlic cloves and stir through cumin, coriander, salt and pepper to coat. Place in the oven to bake for about 20 minutes, stirring occasionally. Meanwhile, toast your sunflower seeds in a dry pan until light brown and set aside.
Add the rocket, onion, fresh coriander and mint leaves to a large salad bowl. Combine all of the dressing ingredients in a separate bowl and set aside.
Once the cauliflower and fennel is cooked to your liking, remove from the oven. Take out the roasted garlic cloves and roughly chop these, then add to your dressing bowl.
Add the roasted vegetables to the salad. Pour the dressing over and combine well, season with salt and pepper if needed.
Sprinkle your sunflower seeds on top (and optional fetta) and serve! This makes a delicious vegetarian main meal or you can serve as a side to any dish.
Cauliflower is part of the cruciferous family of vegetables, known for it’s powerful detoxification properties (supporting Phase 1 and 2 of the detox pathways), which helps the clearance of toxins, waste and excess oestrogen from the body. A rich source of dietary fibre and nutrients like Vitamin C, K and choline. Cauliflower is a nutrient dense veggie, a great one for everyone to include in their diet, especially women.
