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TRY THIS: ROAST CAULIFLOWER, KALE AND HAZELNUT SALAD

The amazing Jo Harding has created this for us - so delicious and simple to make!
INGREDIENTS
1 large cauliflower (720g)
2 tbsp Coconut Oil, melted
Pinch of Pink Himalayan or sea salt
120 g kale
30 g blanched hazelnuts
15 g fresh parsley, chopped

DIJON DRESSING
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
    METHOD
    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 us!
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