April 24


Pan Creamed Cauliflower Salad Recipe

Whether for lunch or dinner, this cauliflower salad is delicious! Easy to make and full of flavour, you’ll be flying with it. At least we have when we tested it and it’s now part of the 5 Day Spring Clean Challenge. 

Pan dry-fried (just water in a cast iron pan) cauliflower florets and corn with Sichuan herbs and spices tossed in a greens and tomatoes salad, all dressed in a sunflower seed, lime, coriander, mustard, salt and chilli dressing. Drooling already? No worries, it’s ready in no time! This is the kind of food that uplifts the spirit to the gods  




1/2 cauliflower, sliced in small florets
1/2 cup frozen corn or 2 fresh corn cobs 

200g spinach
2 tomatoes, sliced
1/2 red pepper, chopped
1 small red onion, sliced
Pumpkin seeds 


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 


  1. 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.
  2. 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. 
  3. 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! 


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