Crunch Cauliflower Salad with Preserved Pesto
Are you wondering what we recommend and share in our book, The Healthy Hormone Diet Book for meals. Well this meal yummy, liver cleansing Cauli is so included. Couple this with either a bit of protein like - fish, chicken or even a 1/2 can of lentils and BAM that's dinner!
Serves 4
1kg head cauliflower
2 tsp fennel seeds
½ tsp chilli flakes
¼
cup capers
75g baby spinach leaves
Preserved Lemon Pesto
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 small clove garlic, crushed
1 tbsp finely chopped preserved lemon
2 tsp Dijon mustard
To make Preserved Lemon Pesto
whisk ingredients in a small jug.
Season with salt and pepper.
Preheat a barbecue plate or chargrill to a medium heat.
Slice cauliflower into 2cm slices.
Gently combine cauliflower, fennel seeds, chilli and 2 tablespoons oil in a large bowl.
Season with salt and pepper.
Cook cauliflower for 7 minutes, turning regularly, or until lightly charred.
Transfer to a serving bowl.
Add a bed of spinach to the cauliflower. Serve with protein of your choice. Spoon over pesto.
YUMMY!
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By Michele Chevalley Hedge, Accredited Nutritionist
Michele Chevalley Hedge is an accredited nutritionist, bestselling author, and keynote speaker. She is the founder of A Healthy View, working with individuals and organisations across Australia to build sustainable health through evidence-based nutrition and positive psychology.
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