This cauliflower salad will be of great help to getting your daily greens in one go! It's made by pulsing raw cauliflower and fresh greens in a food processor until crumbly, then topped with a creamy avocado dressing and a crunchy toasted nut and seed topping. This is a meal-worthy salad that won't leave you feeling hungry.

Nourishing Cauliflower Salad With Nuts and Seeds [Vegan]

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Ingredients

For the Salad:

  • 1 small head of cauliflower
  • A few handfuls of spinach and kale
  • A generous bunch of fresh coriander

For the Dressing:

  • 1 ripe avocado
  • 1 tablespoon tamari
  • Juice from 1/3 lime

For the Topping:

  • 1/2 cup almonds
  • 1/2 cup sunflower seeds
  • 1/3 cup flax seeds
  • 1 tablespoon whole cumin seeds
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil, melted
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Preparation

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.
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