Roasted Cauliflower Salad w/ Pomegranate & Garlic Cashew Dressing

R o a s t e d  C a u l i f l o w e r  S a l a d  w/ P o m e g r a n a t e  &   G a r l i c                C a s h e w  D r e s s i n g




Y o u  w i l l  n e e d:

1 medium cauliflower head

3 tablespoons of virgin coconut oil

Pinch of  Himalayan salt

Pinch of black pepper

¼ teaspoon cayenne pepper

1 tin of organic chickpeas, drained and rinsed

Seeds of 1 pomegranate

½ cup parsley, roughly chopped

4-6 cups of baby spinach, cress or mixed greens of choice.

D r e s s i n g:

1/3 cup unsalted cashews

Juice of 1 lemon

1/3 cup water

2 cloves garlic, crushed

½ tsp cumin

¼ tsp cayenne pepper

Pinch of pink Himalayan salt

Pinch of black pepper

L e t s  m a k e  i t:

Preheat oven to 180°C. Cut the cauliflower head into small florets and spread evenly onto a lined baking tray. Drizzle over oil, cayenne pepper, pinch of salt and pepper, ensuring each floret is well coated.  Bake the cauliflower for 35 minutes or until browned and tender. Remove from the oven and place aside to cool. Drain the chickpeas and rinse thoroughly in a colander. Set aside. Start assembling the salad by placing the mixed greens, parsley, roasted cauliflower, chickpeas, pomegranate seeds on a plate. To make the dressing, combine the cashews, lemon juice, water, crushed garlic, cumin, cayenne and salt and pepper into a blender. Blend until smooth and creamy.  Drizzle the dressing over the salad and serve!