PAN CREAMED CAULIFLOWER SALAD
1/2 cauliflower, sliced in small florets
1/2 cup frozen corn or 2 fresh corn cobs
2 tomatoes, sliced
1/2 red pepper, chopped
1 small red onion, sliced
1 teaspoon paprika
1 teaspoon black onion seeds / aka nigella seeds
1 small clove garlic
1 stalk fresh rosemary or 1 teaspoon dry rosemary
1 tablespoon tamari sauce
1 teaspoon coconut oil
2 tablespoons apple cider vinegar or 1/2 lemon’s juice
1 teaspoon masala spice
75g sunflower seeds
1/2 lemon’s juice
1/2 tsp salt
1 small bunch coriander
- Sauté the garlic by using a little bit of coconut oil for 1 minute, then adding water, followed by the corn and cauliflower with all the spices and herbs for 5 minutes.
- In the meantime make the dressing in a blender by adding all the dressing ingredients with water just enough to cover them and blending them for 2 minutes until everything is very creamy. When you’re done, scoop a spoonful and add on top of the cauliflower in the pan. Stir and leave for 2 minutes.
- Add the spinach, sliced red onion and pepper to a big salad bowl, followed by the cauliflower and corn from the pan. Drizzle the dressing on top and give it a good stir. Sprinkle with pumpkin seeds, nutritional yeast and freshly cracked black peppercorn. Bon Appetit!