Select Page

Cauliflower Salad with Toasted Sunflower Seeds

A seasonal raw vegetable salad with a lightly spiced warming vinaigrette and toasted sunflower seeds. 

 

Warming spices help aid digestion, especially good to eat with raw vegetable salads.  Parsley is a cleansing, nutrient-dense superfood.

  • Serves2-4
  • Cooks in
  • Prep time 10 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Raw
  • Vitamins Minerals
  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

Ingredients

adds to shopping list

Salad

  • ½ cauliflower - cut in small florets
  • 2 baby bok choy - diced
  • 2 celery sticks - thinly sliced
  • 1 carrot - thinly sliced
  • 1 cup cucumber - slices
  • ½ red pepper | capsicum - small dice
  • ½ - 1 cup parsley | herb leaves
  • ¼ cup sunflower seeds - toasted
  • 2 cups baby kale leaves - optional

Vinaigrette

  • 2 tbsp olive oil | orange juice*
  • 4 tbsp sherry vinegar
  • 2 tsp maple syrup
  • 1 tsp salt | dulse
  • ½ tsp | 20 grinds black pepper
  • ½ tsp aleppo | chilli flakes
  • ½ tsp smoked paprika
  • ¼ tsp gnd allspice
  • ¼ tsp gnd cumin

Method

 

Cauliflower Salad with Toasted Sunflower Seeds

 

Salad

WASH VEG.  Cut cauliflower in ½ then into small bite-size florets.

SLICE and dice all the salad ingredients and toss them all together in a bowl.

TOAST sunflower seeds in a dry-fry pan on the stove for a few minutes until golden – watch closely; they can burn quickly.

 

Vinaigrette

ADD all ingredients to a glass jar, shaker or blender and blend until well combined.

TASTE adjust salt & vinegar, and spices to taste. 

 

Serve

TOSS ½ the vinaigrette into the salad, mixing to coat well.

PLATE salad over baby kale if using.  Sprinkle with toasted sunflower seeds and serve with remaining dressing on the side.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

* OIL-FREE use the juice of 1 orange instead of oil.

 

SWAP vinaigrette for balsamic dressing, or Honey Mustard Dressing, or Lemon Tahini Sauce.

 

SWAP VEGETABLES for what you have and love.  

 

SWAP Cauliflower for romesco or lightly steamed broccoli.

 

ADD cooked chickpeas or white beans or adzuki beans, or lentils.

 

THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels. 

Our latest nourishing in-season recipes ~ eat to THRIVE

Member Recipe

Cranberry & Apple Baked Quinoa

Member Recipe

Apple, Fennel & Celeriac Salad

Member Recipe

Roasted Vegetable Rosti with Kale