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The Vegan Filter - Vegans Tool


The amazing Jo Harding has created this for us - so delicious and simple to make!
  • 1 large cauliflower (720g)
  • 2 tbsp coconut oil, melted (I like Coconut Merchant)
  • Pinch of Pink Himalayan or sea salt
  • 120 g kale
  • 30 g blanched hazelnuts
  • 15 g fresh parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 1 heaped tsp dijon mustard
  • 1/2 tsp red wine vinegar
  • 1 tsp coconut aminos
  • 1/4 tsp cracked black pepper
  • Pinch of Pink Himalayan or sea salt
  1. Preheat the oven to 180C fan assisted (200C, 400F.)
  2. Chop the cauliflower florets and place on a baking tray. Season with salt and toss with melted coconut oil. Roast in the oven to 30 - 35 minutes until golden and crisp.
  3. Meanwhile, shred the kale in a food processor or finely chop.
  4. Mix all the dressing ingredients together in a bowl and massage into the kale.
  5. Place the hazelnuts on a baking tray and roast for 6 - 8 minutes until golden. Remove from the oven and allow to cool.
  6. Mix the cauliflower, kale, parsley and hazelnuts together. Option to add another glug of olive oil if you like it extra oily like I do!
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