Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp turmeric
- 1 tbsp ground ginger
- 1 tsp ground black pepper
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp ground cinnamon
- 1 tbsp garlic powder
- 1 tsp chilli powder
- 1 tsp salt
- ½-¾ cup olive oil
- ½ cup lemon juice
- ¼ cup soaked cashew nuts
- ½ bunch mint leaves
- Salt, to taste
- 100g mixed salad leaves
- 1 cauliflower, florets removed & chopped into bite-sized pieces
- 2-3 carrots, sliced
- ½ pomegranate, deseeded
Method
- Preheat oven to 200°C.
- For the spice mix, place all ingredients in a mixing bowl and stir together with a spoon. Store in a glass jar in the fridge.
- For the dressing, place all ingredients in a high-speed blender and blend. Add a bit of water if required. Place in a glass jar to store in fridge.
- Place cauliflower florets and sliced carrots in a large mixing bowl. Use 1-2 tbsp of the spice mix, and a bit of extra olive oil if needed, massage the spice mix into the veggies. Place onto a lined baking tray and bake for 20 mins or until cauliflower is soft. Remove from oven and place in fridge or freezer briefly until chilled.
- Arrange salad leaves in a serving bowl or tray. Toss baked cauliflower and carrots evenly through the salad leaves.
- Drizzle with the mint dressing, sprinkle with pomegranate jewels and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
