It’s episode 38 of Fifty Fantastic Salads and this is my spiced cauliflower and potato salad. It’s super easy to make and such a nutritious lunch option.
You might not know but cauliflower is a cruciferous vegetables and they are some of the most powerful foods you can eat. They’re rich in compounds that support detoxification they can help reduce inflammation and also feed your gut bacteria.
So if you are looking to change up your lunch options this week try this salad!
Nutritional highlights
✅ Cauliflower – a brilliant source of fibre and vitamin C, supporting digestion, detoxification and immune health.
✅ Potatoes – rich in potassium and complex carbohydrates for steady energy. Keep those skins on for extra fibre.
✅ Lentils – high in plant protein and fibre, helping to keep you full and support gut health.
✅ Rocket leaves – packed with antioxidants and vitamin K, which can support bone health.
Storage and Shelf Life
This Spiced Cauliflower & Potato Salad can be stored in the fridge for up to 3 days.
• Store in an airtight container for best results.
• The flavours develop over time, making it ideal for meal prep.
• I wouldn’t recommend freezing.
Recipe Tips:
Add extra protein – The lentils provide some protein but if you want more, add your favourite protein of choice
Vary the lentils – Swap the lentils for chickpeas or beans, if preferred.
Veg prep – Cut the veggies into small pieces for quicker roasting.
Spiced Cauliflower & Potato Salad
Ingredients
- 1 cauliflower
- 500 g potatoes (1.1lb)
- 1 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper
- 600 g cooked lentils (21oz)
- Large handful of rocket leaves arugula
- 3 tbsp pomegranate seeds optional
Dressing ingredients:
- 2 cloves garlic
- ½ small green chilli
- Small handful of fresh coriander cilantro
- 3 tbsp olive oil
- 2 tbsp lime juice or apple cider vinegar
- ½ tsp sea salt
- 2 tsp maple syrup optional
Instructions
- Preheat the oven to 180C (160C fan) or 350F. Chop the cauliflower into large florets and add to a large baking tray. If the potatoes are large, chop into bite sized chunks and add those to the tray too (no need to peel).
- Drizzle over the olive oil, add the cumin and garlic powder and season with salt and pepper. Mix well ensuring the veg are all covered in the oil mixture. Bake for about 30mins, giving a shake halfway through
- Whilst the cauliflower and potatoes are cooking, make the dressing. Crush the garlic and chop the chilli and herbs. Add to a serving bowl with the other dressing ingredients. Mix to combine.
- Drain the lentils and add them to the bowl. Add the rocket leaves and the cooked cauliflower and potatoes. Top with the pomegranate seeds.
Notes
- This will store well in the fridge for 3-4 days.
- I use black or green lentils. Don’t use red lentils for this one.
0 Comments