This is a tasty way of using cauliflower and broccoli florets with a warm and spicy salad. Full of Vitamin C, Iron and calcium this will fill you up, keep you energised and help keep colds at bay. I bought too much for a Sunday lunch and had a bag or pre cut florets left over and used this which equates to about 1 head of cauliflower and 1 broccoli.
| Prep Time | 10 minutes |
| Cook Time | 15+ minutes |
| Servings |
2 portions
|
Ingredients
- 1 whole Cauliflower in florets
- 1 whole Broccoli in florets
- 1/2 bag Spinach
- 1 medium Carrot grated
- 1 medium Avocado
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Tumeric Powder
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Crushed Black Pepper
- 1/2 medium Freshly Squeezed Lemon
- 2 tablespoons Olive Oil
Ingredients
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Instructions
- Toss the florets in 1.5 tablespoons of the olive oil, cumin seeds, turmeric, cayenne and black pepper add to a bowl in a preheated oven (200 degrees) and cook for 15+ minutes until softer
- Toss the spinach, lemon juice, grated carrot, avocado in a bowl and put to one side
- When the florets are cooked, remove from oven and mix in with the salad. Serve and enjoy (or pack up and take to work to enjoy at lunch, which is what I decided to do)
Recipe Notes
I love salads and people often think they are a boring option but feeling the nutrients glide into my system always makes me feel happy. And Green is my favourite colour!
#IBSFreeFood
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