Ingredients
- 1/2 head cauliflower, large and cut into florets
- 1 leek, outer leaves removed, washed and finely sliced
- 2 teaspoon turmeric power
- 1 tablespoon olive oil ( extra virgin olive oil or coconut oil)
- 1 cup baby spinach leaves (handful specified)
- 1/2 cup fresh coriander leaves, chopped (a handful was specified)
- 100 grams goat cheese, crumbled
- 1/2 cup pomegranate seeds (or cranberries)
- 125 grams grape tomatoes (cut in half, 1/2 punnet was specified and our punnets are usually 250grams)
- 1/4 cup pistachio nuts
- FOR TAHINI DRESSING
- 1 garlic clove, minced
- 1 tablespoon lemon juice (or 1/2 tablespoon apple cider vinegar)
- 2 tablespoon tahini paste
- 1/2 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/4 cup olive oil (extra virgin)
- Salt to taste
- Pepper to taste
How to Make
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Step 1: To make the dressing, whisk all ingredients together in a small bowl, and then set aside.
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Step 2: Place cauliflower florets in a food processor and pulse until a rice consistency forms and set aside.
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Step 3: Heat oil over medium heat in a fry pan add leek and saute of 3 to 4 minutes until soft and then add turmeric and fry off for 1 minute and then add cauliflower to the pan and gently stir-fry until golden from the turmeric, add spinach and 1/2 coriander leaves, take off the heat once lightly wiled.
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Step 4: In a bowl combine the cauliflower rice, tomatoes, half the goat cheese, pomegranate and pistachios.
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Step 5: Crumbled remaining goat cheese over the top of the salad before drizzling over the dressing and finish with a sprinkle of pomegrate seeds and fresh coriander.
We hope you enjoy this recipe!
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