When first cutting gluten (and most grains) out of my diet, I found breakfast a tricky meal to...
Lemon & Turmeric Cauliflower Salad
After 2 years of living in Scotland, I'm back in Australia and – of course – loving the balmy 25°C degree evenings that this summer is giving us.
Because of the beautiful warm weather, salads are playing a big part in most of our dinners.
This one is so simple and tasty that it's quickly become one of my staples. I love the mix of the charred cauliflower, tangy lemon and buttery cashew nuts.
And best of all? It literally only takes TWO STEPS to prepare (heck yes, busy mama).
Lemon & Turmeric Cauliflower Salad Recipe
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
- 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.