If you like adding a little kick into your food, then nutritionist, Jessica Sepel‘s curried cauliflower salad recipe will be your new favourite side dish of all time. The combination of curried cauliflower with creamy tahini is truly delicious. Pair this salad with your choice of protein!
Serves: 4, as a side
1 cauliflower head, cut into florets
2 tbsp extra virgin olive oil
2 tbsp curry powder
4 kale leaves, stems removed and leaves shredded
juice of 1 lemon
1 tin lentils, drained and rinsed
large handful parsley leaves
⅓ cup currants
⅓ cup toasted coconut flakes
For the dressing
juice of 1 lemon
1 tbsp hulled tahini
1 tsp maple syrup (optional)
pinch sea salt
black pepper, to taste
2 tsp filtered water
Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.
Arrange the cauliflower florets on the tray. Drizzle with 2 tbsp olive oil and sprinkle with the curry powder, sea salt and pepper. Roast in the oven for 40 minutes or until cooked through and golden.
To prepare the kale, place the shredded leaves in a bowl and cover with the lemon juice. Using your hands, massage the lemon into the kale. Season with sea salt and pepper, to taste. Set aside.
To make the dressing, combine all of the ingredients in a bowl and whisk.
Once the cauliflower is roasted, transfer it to a large mixing bowl. Add the lentils, parsley leaves and currants and toss to combine. Drizzle with half of the dressing and toss again.
To plate up, spread the marinated kale across the base of a serving plate or platter. Top with the cauliflower and lentil mix. Drizzle with the remaining dressing and top with toasted coconut flakes.
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