Autumn salad
Autumn brings warming flavours and delicious vegetables and this autumnal salad keeps it nice and light by using cauliflower rice!
Did you know that Cauliflower contains vitamin C which acts as an antioxidant within the body, it’s also contains carotenoid and flavonoid antioxidants as well, which have anti-cancer effects and may reduce the risk of several other illnesses, including heart disease. The antioxidant quality of cauliflower is significantly higher in fresh uncooked cauliflower, folllowed by gently steamed and the lowest is blanching and stir frying.
Autumn also brings wonderful colourful veg that are loaded with fibre and nutrients to prepare our body for the upcoming colder days!
Parsnips are high in health-boosting vitamin C, it helps to support the immune system and support more infection-fighting white blood cells. They are also a good source of fibre and potassium!
Carrots are loaded with vitamin A and beta-carotene, fibre, as well as calcium and vitamin K, and antioxidants!
You know how much I love beetroot and they pack quite the nutritional punch! Loaded with vitamin C, and inorganic nitrates that support blood flow to the heart! They can help to increase endurance and they are a wonderful liver supporting and hormonal balancing vegetable!
Add all these amazing autumnal veggies and you have yourself a powerhouse dinner full of flavour and colour and don’t forget the autumn fruit 💕
Ingredients
1 small cauliflower head blitzed to rice
1 red onion
3 black garlic clove
1 tsp Baharat spice mix
Handful pistachios
4 large handfuls kale chopped finely
Veg topping
2 parsnips
4 carrots
1 large beetroot
In a pan add olive oil, chopped red onion along with the spice mix and salt and gently fry until nicely softened! Add the pistachios, garlic and mix in.
Add the cauliflower rice and cook gently until slightly softer! Add the kale and mix through
Cut the veg into pieces and place on baking tray and drizzle with olive oil and salt and bake for 25-30 minutes
Top the cauliflower rice with the roasted veg and finish off with chopped fig and blackberries for that extra autumn feel
