Brain Power Salad
A warm salad - add your our preferred meat
Servings: 4 people
Calories: 405kcal
Equipment
- 1 Baking Tray
- 1 small mixing bowl
Ingredients
Roasted Cauliflower
- 1 Cauliflower
- 1 small Onion - Red roughly chopped
- 15 ml Cold Pressed Olive Oil
- 1 grams Turmeric ground
- 50 grams Cashew nuts or any other nuts
- 2 grams Cumin ground
- 2 grams Smoked Paprika
- 1 pinch Chilli powder optional
- 1 Salt and Pepper to taste
Tahini Dressing
- 50 grams Cheese - Parmesan Shaved or grated
- 1 clove Garlic finely chopped
- 65 ml Tahini
- 30 ml Water
- 0.5 Lemon juiced
To Serve
- 200 grams Spinach Leaves - Baby
- 15 ml Cold Pressed Olive Oil
- 20 grams Cheese - Parmesan shved
- 1 pinch Paprika optional
- 350 grams Meat of your choice optional
Instructions
- Preheat oven to 200 C. Line a baking tray with baking paper.
- Cut the cauliflower into medium-sized florets and roughly chop the onion, and spread them out on the prepared tray. Drizzle the oil over the vegetables and sprinkle with turmeric. Toss well to combine and season with salt and plenty of pepper.
- Roast the vegetables for about 15 minutes. Remove from the oven and sprinkle the cashews and remaining spices on top of the vegetables. toss gently with tongs and continue to roast for 7 minutes, until the cashews are lightly toasted and the vegetables are tender.
- Meanwhile, whisk together all the tahini dressing ingredients, seasoning to taste.
- To serve, place a bed of spinach on the bottom of the serving bowls.
- Top with the roasted mix and drizzle with tahini dressing.
- Add your meatm and some parmesan shavings with a pinch of paprika.
Nutrition
Serving: 1g | Calories: 405kcal | Carbohydrates: 13.5g | Protein: 32.7g | Fat: 26.2g
