Today a light, roast cauliflower salad for spring. Crisped and roasted to perfection in coconut oil and tossed with fresh parsley, gut loving kale, toasted hazelnuts and a zingy dijon dressing. Simple pleasures in gutsy measures.
It’s a long standing joke me and my love affair with cauliflowers. Never a dull moment watching me attempt to cycle home with 5 on my back and 2 pumpkins. I like to pretend it’s weight training!
I’ve been thinking about setting up my lightroom presets this week and wondered if you’d like to see and hear more about my editing and shooting process, how I source my backgrounds, my top food styling tips etc. Is this something you’d like to see more of here on the blog? Let me know in the comments below. I’d love to share all i’ve learnt so far with you. Jo x
Roast Cauliflower, Kale and Hazelnut Salad
Ingredients
- 1 large cauliflower (720g)
- 2 tbsp coconut oil, melted (I like Coconut Merchant)
- Pinch of Pink Himalayan or sea salt
- 120 g kale
- 30 g blanched hazelnuts
- 15 g fresh parsley, chopped
Dijon dressing
- 3 tbsp extra virgin olive oil
- 1 heaped tsp dijon mustard
- 1/2 tsp red wine vinegar
- 1 tsp coconut aminos
- 1/4 tsp cracked black pepper
- Pinch of Pink Himalayan or sea salt
Method
- Preheat the oven to 180C fan assisted (200C, 400F.)
- Chop the cauliflower florets and place on a baking tray. Season with salt and toss with melted coconut oil. Roast in the oven to 30 - 35 minutes until golden and crisp.
- Meanwhile, shred the kale in a food processor or finely chop.
- Mix all the dressing ingredients together in a bowl and massage into the kale.
- Place the hazelnuts on a baking tray and roast for 6 - 8 minutes until golden. Remove from the oven and allow to cool.
- Mix the cauliflower, kale, parsley and hazelnuts together. Option to add another glug of olive oil if you like it extra oily like I do!
