This delicious salad is loaded with superfoods:
Cauliflower is packed with fibre to enhance weight loss and digestion
Pecans contain plant iron important for fighting fatigue
Pears are the go-to fruit for a healthy gut.
Tahini is a rich source of B vitamins that boost energy and brain function
(Serve 2 as a main or 4 as a side salad)
1 head cauliflower, roughly chopped
1/3 cup pecans, roughly chopped, extra for garnish
1 pear, skin on, thinly sliced
1 garlic clove, crushed
1 tb extra virgin olive oil
2 handfuls rocket leaves
1/4 cup tahini
1 tbsp miso paste
2 tsp honey
1 tbsp lemon juice
hot water, as needed (roughly ¼ cup)
1 tbsp parsley, chopped, extra for garnish
Preheat oven to 180 degrees C. Heat a large fry pan over medium to high heat, add the oil and sauté garlic for roughly two minutes, continuously stirring, be careful not burn.
Then add cauliflower pieces and pecans and cook until slightly tender and pecans are lightly golden brown or toasted, roughly 10 minutes. Turn off heat and set aside.
To make the dressing, combine tahini, miso paste, honey, lemon juice, parsley and whisk to combine. May need to add a little hot water to your desired consistency. Set aside.
Once cauliflower is cooked, arrange the salad ingredients including the rocket, roasted cauliflower, pecans and pear and drizzle with dressing. Top with a few extra springs of parsley and pomegranate arils, and enjoy as a side salad with your favourite protein or on its own.