Nourishing Cauliflower Salad With Nuts and Seeds
[Vegan]

To Make the Salad:

1. Run the cauliflower in a food processor for a few seconds until it becomes grainy, looking a little like cous-cous. If you don't have a food processor, shred by hand. Place the cauliflower crumbles in a bowl while running the spinach and coriander together in the food processor for a few seconds. Add to this mix to the cauliflower bowl and combine the two.
2. Make the dressing. Mash the avocado using a fork together with the tamari (or other soy sauce) and the lime juice until you have a creamy consistency. Massage it into to the greens - make sure it's all well combined. Place in a serving bowl, and top off with a few spoons of the salad topping.

To Make the Topping:

1. Turn the oven to 175°F.
2. Roughly chop the almonds and the sunflower seeds. Melt the coconut oil in the microwave.
3. Place all ingredients in a bowl and stir to make the sure all mixes evenly.
4. Spread the mix out in an oven tray and place in the oven. Leave for about 10 minutes or until it starts to go a little brown and crunchy. Stir one or two times in the meantime to make sure it roasts evenly. Take out and let cool.