we have been utterly obsessed with this salad! mainly because it’s so simple to make but also because it’s so creamy and delicious despite being dairy free – AND it’s perfect for work leftovers since it doesn’t get soggy!
This recipe is dairy free, gluten free, grain free, high fibre, liver loving
I N G R E D I E N T S
1 small cauliflower, cut into small florets
1 tsp turmeric powder
2 tbsp bone broth powder (or you can use a good quality salt)
1 tbsp onion powder
1 tsp garlic granules
Shredded kale / baby spinach
2 shallots thinly sliced
1 ripe avocado, diced
1 tsp sesame seeds
1/2 cup of cashews
Juice from one lemon
1 tsp capers
1-2 garlic cloves
M E T H O D
1. In a mixing bowl, coat the cauliflower in a splash of olive oil, turmeric, garlic, onion powder, bone broth powder. Add to a baking tray and roast in the oven at 180 until cooked.
2. While waiting for the cauliflower, soak 1/2 cup cashews in fresh boiled water. Let sit for 15 mins and then drain. Add soaked cashews along with garlic, capers, lemon juice and splash of olive oil into a blender or use a stick blender until smooth. You may need a splash of water there.
3. Removed cooked cauliflower from the oven and put all the remaining salad ingredients into a big bowl, mix well before adding the dressing.
4. Mix through the dressing and serve with your choice of protein.