ROASTED CAULIFLOWER AND PUMPKIN SPINACH SALAD
Turmeric is one of my favorite spice. Kids will confirm, it works perfectly with cauliflower. Try out this delicious 'non boring' salad and eat the rainbow.
Servings 3 portions
INGREDIENTS
- 1 medium head cauliflower
- ½ small pumpkin or 2 cups
- 2 tbsp coconut oil (melted) or olive oil
- 1 tsp turmeric
- 1 tsp cumin powder
- Fresh ground pepper and Himalayan salt to taste
- 10-15 hazelnuts, roasted
- 2 handful of young spinach leaves, rinsed
INSTRUCTIONS
SALAD
- Preheat the oven to 180°C (fan).
- Wash cauliflower and cut into florets or slices.
- Mix in a bowl the melted coconut oil, the turmeric, and the cumin. Add fresh ground pepper (for the activation of the turmeric).
- Toss the cauliflower into the mixture and stir thoroughly until all florets are completely covered.
- Place them on a baking sheet and leave some space for the pumpkin.
- Peel and cut the pumpkin into small chunks (2 cups) and place them next to the cauliflower on the baking tray.
- Put them all into the oven for 15 to 20 minutes. I usually mix one or twice while cooking and roasting.
- Meanwhile, wash and drain the spinach salad and place it in a salad bowl.
- Crush the hazelnuts in a mortar. Roast them in a pan (3 to 4 minutes) and let them cool down.
- Take the vegetables out of the oven and let them cool down for few minutes.
- Then, mix your vegetables with your spinach leaves into the salad bowl.
DRESSING
- Drizzle with olive oil and enjoy.
- Another option would be to prepare a delicious Tahini dressing (check under the roasted eggplant recipe). Enjoy.