THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING PORTFOLIO
August 28, 2018
This is one of my absolute favourite salads. It is warming, grounding and flavourful.
Give this one a go... I guarantee it will become a favourite of yours as well.
Spiced Pumpkin and Cauliflower Salad
800 g pumpkin, diced
1/2 onion, sliced
4 large garlic cloves, crushed
1 teaspoon fresh ginger, finely grated
1/2 teaspoon fresh turmeric, finely grated (could use ground instead)
1 tablespoon sweet paprika
1/4 teaspoon cayenne (optional)
1 tablespoon cumin seeds
1 tablespoon brown mustard seeds
1 teaspoon salt
generous grind black pepper
4 tablespoons olive oil
1/2 cauliflower (300 g), cut into florets
1/3 cup cashew pieces
1/2 cup coriander, chopped
double handful of salad greens
Heat the oven to 180ºC fan bake.
Place at the pumpkin, onion, garlic, ginger, turmeric and all the spices onto a lined baking tray along with the olive oil.
Mix well using your hands.
Place into the oven for 20-25 minutes.
Remove from the oven and add the cauliflower, mix and return to the oven for a further 10 minutes.
Remove the tray again and sprinkle with the cashew nuts.
Place back into the oven for a final 3-5 minutes, until the cashews are golden.
Sprinkle with chopped coriander and serve atop salad greens, a further drizzle of olive oil and a squeeze of lime juice.
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