Warm Roasted Cauli + Sundried Tomato Salad

Recipe:

WARM ROASTED CAULI + HAZELNUT SALAD WITH CREAMY SUNDRIED TOMATO DRESSING

PLANT-BASED | GLUTEN FREE OPTION

Total time: 1hr
Serves: 4

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INGREDIENTS

• 1 medium cauliflower

• 1 red onion

• 1 tsp Himalayan salt

• 1 tbsp extra virgin olive oil

• 1 small handful of hazelnuts

• 1/2 tin of butter beans

• 1 cup baby kale or rocket

• A few sprigs of mint

• 1 tbsp nigella seeds

  For the dressing:

• 2 tbsp extra virgin olive oil

• 2 tbsp apple cider vinegar

• ¾ cup cashews

• 1 tsp Himalayan salt

• 1 tsp paprika

• 1 clove garlic

• 1 small handful of sun-dried tomatoes

• 1 medium-sized tomato

• 1 cup water

METHOD

1. Wash and chop your cauliflower and red onion. Place into a roasting tin with a drizzle of oil and generous pinch of salt. Roast at 180ºC for around 20 minutes or until the veg starts to colour. Leave to cool slightly.

2. To make the dressing, soak your cashew nuts in boiling water for 10 minutes. Strain the cashews and add to a blender with all the dressing ingredients. Blend until smooth.

3. Add the hazelnuts to the roasting tray for the last 10 minutes in the oven.

4. Drain and rinse the butter beans and wash the baby kale or rocket leaves.

5. Remove the tray from the oven and add the a large mixing bowl. Add the beans, salad leaves, mint and nigella seeds and mix until well combined. Serve with a generous drizzle of dressing.