Perfect as a side or for lunch, this bright, beautiful and super healthy salad is from my book The Healthy Life, and since its gluten and dairy free it’s suitable for most diets. Add your favourite protein such as tempeh, tofu, chicken, turkey or fish for a more filling and extra nutritious main meal.
⅓ cup cold-pressed extra-virgin olive oil
1. Preheat the oven to 200o C. Line a large baking tray with baking paper.
2. In a large bowl toss together the cauliflower, salt, sumac, chilli flakes, pepper and olive oil. Spread onto the prepared tray and bake for 40 minutes, or until golden and roasted
3. To make the dressing, whisk all the ingredients together until smooth and combined.
4. Toss the roasted cauliflower, cranberries, pumpkin seeds, carrots and spinach leaves together, drizzle the salad with the dressing and scatter over the parsley.
I hope you give this delicious spiced cauliflower and carrot salad a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Ultra rich in immunity-boosting nutrients, cauliflower is great for strengthening the immune system and building its resistance to viruses such as colds & flu. Rich in dietary fibre this nutritious vegetable can also help to maintain a healthy digestive system.
Jessica Sepel is a qualified nutritionist, health blogger and best selling health author from Australia. She is fascinated by the health and wellness world and loves to make simple and nutritious recipes.
Her 8-week online plan ‘The JSHealth Program’ can help change your mind and body, by teaching you how to find a balanced approach to life, food and weight.
You can also follow her on Facebook and Instagram for daily food inspiration and health mantras.
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