Hello from Australia!
My husband Ben and I are back in the land of sunshine after more than 2 years of living in the UK. We left the Scottish summer to arrive for an Aussie spring (although guess which one was warmer!) back in September.
And now that it’s November and the weather is getting even nicer – think balmy 25 degree evenings – salads are playing a big part in most of our dinners.
I came up with this recipe tonight while wandering around the supermarket – it’s so 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 seeds and sunflower seeds)
1/2 bunch curly parsley, chopped
Juice of half a lemon (approx. 1 tablespoon)
1 tablespoon olive oil
Turmeric powder
METHOD
- Prep the cauliflower. Pre-heat oven to 180°C/360°F. Chop cauliflower into small florets. Add to a bowl then pour over olive oil. Coat well, then squeeze in the lemon juice and add few sprinkles of tumeric powder. Mix well. When oven is hot, roast cauliflower for 20 minutes or until slightly charred and soft.
- 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.
- Done! How easy is that.
