Roasted turmeric cauliflower, chickpeas, spinach, almonds, smoked quinoa and an easy creamy lime cilantro dressing, not only is this salad fuss-free, it’s absolutely delicious making it perfect for mid-week meal prep!
How do you practice self-care?
Self-care on social media is often visualised by individuals serenely meditating or eating salad bowls. It’s easy to believe that it’s effortless or something purchased. It’s also natural to feel disappointed if our lives don’t resemble the images on our feed.
The reality is that self-care is difficult to reflect through images. It’s defined and practised differently to everyone. Our lives are rarely picture-perfect. And in essence, practising self-care isn’t simple.
I likely wrote this blog post during my lunch break. On one side an empty coffee cup and on the other, a pile of undecipherable legislation. In between business meetings, child drop-offs and grocery shopping, self-care often feels like an effort. An effort that doesn’t always seem worth-while.
At times, meditation can seem like trying to quieten an argumentative teenager. Yoga, a reminder that you’re getting older and frankly, who wants to spend 1-hour preparing dinner? The truth is, sometimes self-care is finding peace amongst the chaos or spending the day in your pyjamas. It’s different for everyone, and that’s okay.
For me, my love of food, nutrition and my blog reflects in my self-care rituals. It also varies on the time I have available.
If I have:
5 MINUTES SPARE. Despite my best attempts, I confess, I will never be a minimalist. I love drinking tea too much. During my day, preparing a cup of tea has become a daily custom. Although chamomile tea or liquorice tea is a regular treat, more recently, I’ve enjoyed drinking matcha green tea.
10 MINUTES SPARE. After reluctantly trying meditation for the first time last year, I’ve adopted a daily practice. Honestly, I couldn’t imagine my days without it. In my morning during my commute, or after a challenging meeting, I dedicate 10 minutes to ground myself. My two favourite apps at the moment are Oak (free) and Insight Timer (free).
15 MINUTES SPARE. I will most likely spend time with my puppy, Basil. Brushing his fur, teaching him a new trick or watching him play in the garden – his joyful innocence gives me happiness I never imagined possible.
20 MINUTES SPARE. During my daily commute, I am easily distracted by social media. Public transport has always been a trigger for me because it’s such an easy distraction. Being mindful of this, I try to use my time intentionally by reading a book or listening to podcasts. Recently, I’ve enjoyed:
- Boy Swallows Universe – Trent Dalton;
- At Home In The World – Tsh Oxenreider;
- Girl, Woman, Other – Bernardine Evaristo;
- Dark Emu – Bruce Pascoe; and
- The Good Life Project Podcast
35 MINUTES SPARE. During my lunch-break, I usually enjoy a short walk. Afterwards, I allow myself uninterrupted time to work on my blog. Planning future blog posts, writing content, or planning photoshoots. It’s a daily treat. This recipe and post, like most of my work, was likely created during this time.
45 MINUTES SPARE. It’s no surprise that I love cooking. There is no greater joy than foraging for fresh produce and transforming it into a delicious meal. Cooking is a moment to unwind, enjoy a glass of wine, listen to your favourite tunes and find a moment to be creative. During this time, I usually test upcoming recipes and explore different tastes and flavour pairings.
50 MINUTES SPARE. It’s just as important to relax and unwind as it is to spend your time intentionally. I make a regular habit of incorporating yoga and taking baths into my week. It allows me to ground myself while allowing my mind to wander.
1+ HOUR SPARE. I am lucky to have a job where I can balance my work with my creative interests. Depending on my work availabilities, I regularly take a day off work to dedicate to my photography and Curated Life. This provides me with the freedom to accept or decline commissions, while giving me the space to explore my creativity independently. Having this mental space also makes me more efficient in my day-job.
This recipe, among my many others, was created from these snippets of time captured from my day. It brings me so much joy to inspire people to get in their kitchens and connect over a delicious plant-based meal.
This Roasted Cauliflower Salad has been one of my favourite recipes of 2020. Initially inspired by Ottolenghi, this salad is an incredible balance of roasted turmeric cauliflower, chickpeas, smoked quinoa and an easy creamy lime cilantro dressing. Not only is it on the table in under 30-minutes, it’s fuss-free and healthy so you can focus on the parts of your life you most cherish. The best bit? It’s-completely-delicious!
I would love to hear in the comments section below, how do you practice self care? 🙂
Roasted Cauliflower Tips & FAQ
You’ve probably read my recipe and asked yourself, “wait, can cauliflower leaves be eaten?”
Absolutely, not only are cauliflower stalks nutritious they are incredibly delicious! Instead of pulling the leaves off and discarding them in the compost, add the green leaves to the roasting tray to add an incredible crunchy texture. Trust me, you won’t be disappointed!
Cauliflower Salad is one of the simplest salads to prepare because of the minimal food prep and because it’s adaptable to your needs.
Although I like to experiment with the spices, the method to make cauliflower salad is always the same.
1) Toss the cauliflower florets and green leaves in spices of your choice with a dash of extra virgin olive oil. Roast for 20 minutes until the ends are a little charred. Put aside to cool.
2) While the cauliflower is roasting, cook your grains (couscous, quinoa or millet), wash your leafy greens (kale, spinach or chard) and prepare you favourite salad dressing.
3) When the cauliflower has cooled slightly, toss everything together in a large bowl. Drizzle with your salad dressing and top with your favourite accompaniments. I love pomegranate, apple or even olives.
The best thing about this recipe is that although it’s delicious warm, it’s a great salad recipe served cold!
The best way to make a salad your own is by experiment with the salad dressing!
Some of my favourite salad dressing ideas for cauliflower salad are:
* Cauliflower Salad with Tahini Dressing;
* Cauliflower Salad with Vinaigrette Dressing;
* Cauliflower Salad with Ranch Dressing; or
* Cauliflower Salad with Creamy Coconut, Lime & Cilantro Dressing (my favourite!)
Roasted Cauliflower Salad with Chickpeas and Creamy Lime Cilantro Dressing
Roast Cauliflower Salad with Chickpeas
- 1 large cauliflower florets & green leaves
- 1 medium fennel quatered & sliced
- 2 tbsp extra virgin olive oil
- 1 tsp turmeric
- 1 tsp cinnamon
- 1/4 cup almond flakes
- 125 g organic baby spinach washed
- 3/4 cup dried chickpeas cooked (or 1 can equivalent)
- 2 tsp fresh grated ginger (or 1 tsp ground)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 cup tri-coloured quinoa washed and rinsed
- 2 cups filtered water
- 5 dried apricots diced
Creamy Coconut, Lime & Cilantro Dressing
- 1/2 cup coriander stems & leaves (cilantro)
- 1 lime juice and zest
- 1/4 cup organic coconut oil melted
- 1/4 cup plant based milk*
- 1/2 tsp fine sea salt
Roasted Cauliflower Salad
- Pre-heat the oven to 200° celsius.
- In a lined large baking tray, mix the caufliflower florets, fennel with the extra virgin olive oil and spices (turmeric and cinnamon) and season with salt and pepper.
- Place the baking tray in the oven and roast the cauliflower, turning half-way, for approximately 20 minutes. Once the caufliflower is golden yellow with slightly charred edges, add the almond flakes for a further 5 minutes until fragrant and golden brown. Set aside to cool.
- Meanwhile, in a medium saucepan over a meadium heat, toast the spices (smoked paprika, ground cumin and ground coriander) for approximately 1-minute until fragrant. Stir through the tri-coloured quinoa and add 2 cups of water. Bring to the boil then reduce for a gentle simmer for approaximately 15-20 minutes until the quinoa is el dente.
- Set aside to cool and stir through the finely chopped dried apricots.
Creamy Coconut, Lime and Cilantro Dressing
- In a blender or food prosessor, include the coriander stalks and cilantro leaves. Blitz until finely chopped. Include the lime juice, lime zest, coconut oil, plant-based milk and sea salt, and process until well-combined. Set aside.
- Distribute the smokey quinoa, organic baby spinach, roasted cauliflower and canned chickpeas amongst 4 bowls. Drizzle with the Creamy Coconut, Lime and Cilantro dressing. Bon Appétit 🙂