February Recipe of the Month

Posted on Friday, 8th February 2013

Warm Cauliflower Salad


Cauliflower is an often forgotten vegetable. Yet with its delicate flavour that easily accompanies strong flavours such as cheese, it should be in everyone’s fridge.

1 cauliflower

dried chilli flakes

ground cumin

ground coriander

Himalayan crystal salt


2 tablespoons coconut oil

1 cup quoina

bunch of chopped parsley

bunch of chopped coriander

bunch of watercress

3 handfuls of cashew nuts

1 finely sliced shallot or red onion

2 teaspoons of apple cider vinegar

4 teaspoons of Rapeseed oil



Chop the cauliflower into florets and put them in a baking dish with the crushed chilli flakes, ground coriander, ground cumin, salt, pepper and coconut oil. Roast until the cauliflower is golden brown.

Meanwhile, boil the quoina, chop the herbs and wash the watercress.

Once the quoina is cooled, gently mix it with the herbs (leaving a little for a garnish), shallot, watercress and cashew nuts. Dress the mixture with the apple cider vinegar, rapeseed oil and a little salt and pepper. Add the warm roasted cauliflower on top. Sprinkle with a few more herbs.


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