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
- 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.
- 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! Serve warm or cold.
