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
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
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
- Preheat the oven to 180C fan assisted (200C, 400F.)
- 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.
- Meanwhile, shred the kale in a food processor or finely chop.
- Mix all the dressing ingredients together in a bowl and massage into the kale.
- Place the hazelnuts on a baking tray and roast for 6 - 8 minutes until golden. Remove from the oven and allow to cool.
- Mix the cauliflower, kale, parsley and hazelnuts together. Option to add another glug of olive oil if you like it extra oily like us!