First recipe for 2019 and couldn’t be more happy to share this earthy, nutritious, vegan salad with you.
Slowly getting back into routine as the new year has well and truly begun. With Summer entertaining, drinking, and lets be honest over eating, I am glad to be getting back to some sort of normal eating regime. My body was feeling sluggish, under nourished and lethargic. But we all do deserve to enjoy the festive season and indulging with family and friends is all part of the spirit of Christmas/New Years after all.
The school holidays are coming to an end and to be honest Ive enjoyed the kids being home we have had some memorable days in the sun swimming, boating and enjoying the great outdoors. Spending quality time together talking, laughing without time schedules and early bedtimes. The thought of getting back into the school rush and busy afternoons makes me anxious for all the craziness to begin again. I think I speak for many parents out there going through this back to work /school depression after Summer break. Eating well and exercise helps through this glum period always makes me feel good again that you are off to a good start to the year. It all starts with the Mind, then Body, followed by Spirit.
Cauliflower is packed with nutrition and one of my favourite ways to eat it is flavoured with turmeric and roasted to just crispy on the outside but soft in the centre. Roasting gives that smoky flavour and adds depth to the vegetable that otherwise to some can taste a little bland. Pomegranate gives a fresh pop of sweetness, add it to a rice or quinoa based salad and you have one delicious gluten, dairy, meat free power salad.
Turmeric Roasted Cauliflower & Pomegranate Wild Rice Salad
500g cooked wild/brown rice medley
1/2 head cauliflower, cut into small florets
1/2 tsp turmeric powder
1/2 tbsp olive oil
1x 300g tin corn, drained
1/2 pomegranate, deseeded
200g cooked lentils or tinned
2 green onions, finely sliced
Handful fresh mint and parsley, finely chopped
2 tbsp pumpkin seeds (pepitas)
1 tbs flaked almonds or pine nuts
1/2 red chilli chopped (optional)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 garlic clove, crushed
1 tbsp pomegranate molasses or maple syrup
1/2 lemon, juiced
1/2 tsp salt
1/2 tsp cracked pepper
Non vegan Option- Add 1 tbsp natural yoghurt to the dressing for a creamy dressing or add some creamy feta to the salad.
- Place cauliflower florets on a lined baking tray, coat in olive oil and turmeric beware to wear cooking gloves or use a utensil as turmeric stains skin.
- Cook in the oven for 15-20 mins until crispy on on the outside but soft in the centre.
- Make the dressing by adding all the dressing ingredients in a jar and shake well. Set aside
- Cook the wild rice and place in a bowl to cool slightly. Once cauliflower is cooked add to the rice.
- Add all the remaining salad ingredients and mix well.
- Add the dressing and adjust seasoning if needed.
1.Preheat oven 180.C