food, Recipes

Cauliflower almond salad



35g goji berries 1 cauliflower, cut into small florets 2 tablespoons coconut oil, melted 2 small red onions, sliced 35g flaked almonds Sea salt and freshly ground black pepper For the turmeric dressing 4 tablespoons apple cider vinegar Finely grated zest and juice of 2 lemons 1 garlic clove, crushed 1/4 large, ripe avocado, peeled and pitted 1 tablespoon ground turmeric 1 tablespoon raw honey Pinch of sea salt


Put the goji berries in a bowl of water and set aside to soak for 10 minutes. Preheat the oven to 180˚C/Gas 4. Toss the cauliflower in the coconut oil – really rub the oil into it. Season with salt and black pepper, place on a baking tray and roast in the preheated oven for 15 minutes. Remove the tray from the oven, add the sliced red onions and roast for another 15 to 20 minutes until tender. Transfer the roasted vegetables to a large bowl. Toast the flaked almonds on a baking tray in the hot oven for three to five minutes. Drain the goji berries and add to the roasted veggies, along with the toasted almonds. Combine all the dressing ingredients in a blender or food processor and blitz until you get a bright orange dressing. It’s wonderful to look at and taste. Serve the salad with the dressing and devour! Serves 2   Get more recipes like this from Superfoods by Julie Montagu.