Hello from Australia!

After 2 years of living in Scotland, my husband Ben and I are back in the land of sunshine. We arrived in September with our new 6-week-old baby Connor – who, surprisingly, was a dream to travel with – much to our families’ delight. (Although they were definitely much more excited to see him than us.)

Now that it’s November and the weather is gorgeous – think balmy 25 degree nights – salads are playing a big part in most of our dinners.

This one is simple and tasty that I think it’ll be one of my new staples. I love the mix of the charred cauliflower, tangy lemon and buttery cashew nuts.

Here’s the recipe… I hope you enjoy it, and if you make it don’t forget to post a pic on Instagram and tag me @jenna.westphal and #jennawestphal so I can see how you went.

Lemon & Turmeric Cauliflower Salad

Serves 6

INGREDIENTS

1 head cauliflower
1/2 cup cashew nuts
1/4 cup mixed seeds (I used pumpkin and sunflower seeds)
1/2 bunch parsley
Juice of half a lemon (approx. 1 tablespoon)
1 tablespoon olive oil
Turmeric powder

METHOD

1. Prep the cauliflower. Pre-heat oven to 180°C/360°F. Chop cauliflower into small florets then place in a bowl. Pour over olive oil then add the lemon juice and a few shakes of tumeric. Mix well. When the oven is hot, roast for 20 minutes or until slightly charred and soft.
2. Mix everything together. When cauliflower is done, let cool slightly then put to a serving bowl. Top with parsley, cashew nuts and seeds then mix gently.
3. Done! Serve warm or cold.