Recipe: Roast cauliflower salad

This cauliflower salad is great as either a meal or a side dish!

It came together as I was trying to find ways to incorporate more antioxidant-rich herbs into my diet. Coriander is known to chelate heavy metals, and mint supports digestion. It’s quick, easy and delicious!

Ingredients:

• ½ head of cauliflower
• 400g lentils
• 1tbs dried currants
• 1 tbs sliced almonds
• ½ - 1 bunch coriander, chopped (or parsley)
• ½ bunch mint, destemmed and chopped
• Olive oil
• Salt

Dressing:

• 1tbs tahini
• Juice of ½ lemon
• 2tbs warm water (add more for a more liquid consistency)

Method

Preheat oven to 180C.

Chop cauliflower into florets and toss in olive oil. Feel free to add any extra spices here such as cumin, thyme or sumac. Roast on a lined baking tray for 25mins or until tender.

Drain and rinse lentils. Add to a large bowl.

Whisk together dressing ingredients.

Add cooked cauliflower and remaining salad ingredients and toss.

Drizzle with dressing and serve.

Maya Butti graduated from Endeavour College in 2017 with a Bachelor of Health Science (Nutritional Medicine). Her philosophy is based on healthy eating and living for longevity. Since graduating, Maya has been doing a number of things including working in clinic, working in corporate wellbeing and now she is working at a supplement company and laboratory. Her areas of interest are sleep, stress, healthy eating, and weight management.

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