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JESSICA SEPEL’S SPICED CAULIFLOWER, PUMPKIN SEED AND CARROT SALAD

By September 16, 2016No Comments

We are very excited to share some of Jessica Sepel’s recipes that are ideal for spring!

Prep time
Cook time
Total time
Serves: 6
Ingredients
  • 1 head cauliflower, cut into small florets
  • 1 teaspoon Celtic sea salt
  • 1 heaped tablespoon sumac
  • 1 teaspoon chilli flakes
  • ground pepper
  • ¼ cup olive oil
  • ¼ cup dried cranberries
  • ½ cup pumpkin seeds
  • 2-3 large carrots, peeled into thin ribbons
  • 2 cups baby spinach
  • For Tahini Lemon Dressing:
  • ⅓ cup cold-pressed extra-virgin olive oil
  • ⅓ cup white wine vinegar
  • 1 clove garlic, crushed
  • 1 tablespoon tahini
  • juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1 teaspoon poppy seeds (optional)
  • 1 tablespoon maple syrup (optional)
  • 1 tablespoon finely chopped chives (optional)
  • Himalayan salt and ground pepper
Instructions
  1. Preheat the oven to 200 degrees C. Line a large baking tray with baking paper.
  2. In a large bowl toss together the cauliflower, salt, sumac, chilli flakes, pepper and olive oil. Spread onto the prepared tray and bake for 40 minutes, or until golden and roasted.
  3. To make the dressing, whisk all the ingredients together until smooth and combined.
  4. Toss the roasted cauliflower, cranberries, pumpkin seeds, carrots and spinach leaves together, drizzle the salad with the dressing and scatter over the parsley.

For more of Jessica Sepel’s delicious recipes to go:

www.jessicasepel.com 
www.instagram.com/jshealth

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