Roasted Cauliflower, Spinach & Date Salad

1 Cauliflower, chopped & roasted

Baby spinach

1 Red onion

Fresh or packet Dates

Raw Almonds

Pepitas

Tahini


Drizzle chopped cauliflower and sliced red onion with olive oil & salt. Place in oven until cauliflower is nice and crispy on the edges.


Roughly chop a handful of dates and handful of almonds


Place spinach in a large bowl.


Once cauliflower is cooked toss through the spinach, add the chopped dates & almonds and handful of pepitas. Drizzle extra olive and season if it needs it.


Serve on its own or with a side of lamb, fish or chicken. I love this with a drizzle of tahini on top!


Store in the fridge for 3 days. If you re-heat it, best to do it in the oven to achieve the crispness of the cauliflower again or you can heat in the microwave or serve cold. It is best served fresh out of the oven when it’s first cooked.


Enjoy.



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