Have you heard the good news about Cruciferous vegetables? The vegetables of the Brassicaceae family, like cabbage, broccoli, cauliflower, kale, cress, bok choy and brussels sprouts are widely recognised as having powerful anti cancer properties. Cauliflower gets a bit of a rough name. It is great for you but not in the form of rich cauliflower cheese.
To make the “medicine go down” a little easer, so to speak, I have created this delicious and zesty roast cauliflower salad. This dish is robust enough to stand on its own as a meal bust also makes a great side or lunch box filler.
- 1 head cauliflower
- 1 tablespoon olive oil (for roasting)
- 1 tablespoon extra virgin olive oil (for salad dressing)
- juice of 1 lemon
- zest half an unwaxed lemon
- pinch chilli flakes
- pinch Himalayan salt and ground black pepper
- 1/4 teaspoon dried oregano
- 1 clove garlic
- 4 cups baby spinach leaves
- 1 1/2 cups or cooked green or brown lentils
- Preheat your oven to 180degC.
- Cut the florets from the head of cauliflower and toss them in a baking dish in the olive oil.
- Bake for 45min or until soft and golden.
- Stir a couple of times during the baking process.
- Add the oil, lemon juice, lemon rind, chilli flakes, salt, pepper, oregano and garlic to a small mortar and pestle and combine well.
- Once the cauliflower is cooked remove from the oven and while still hot add the spinach leaves, lentils and dressing and toss.
- Serve hot or cold.