My children never liked cauliflower so I resorted to subterfuge mixing it with a satay dressing and the detested vegetable was greedily eaten. I started making the salad for family weekend picnics in the forest near our home in the NSW’s Hunter region.

Health benefits:

·       Cauliflower is a part of the cancer-fighting cruciferous family of vegetable.

·       Cauliflower is anti-inflammatory, rich in antioxidants and will boost heart and brain health.

·       Eating cauliflower will provide large amounts of vitamin C, vitamin K, beta-carotene and assists healthy digestion and detoxification.

CAULIFLOWER SATAY SALAD

PB, V

1 cauliflower

3 tbsp olive oil

1 lemon

1 tsp (3 g) garlic powder

2 tbsp (22 g) nutritional yeast

2 carrots, sliced

½ cup (55 g) peanuts, toasted

flat leaf parsley

Satay dressing:

4 tbsp peanut butter

1 garlic clove

½ tsp freshly grated ginger

2 limes juiced

2 tbsp (18 g) coconut aminos/ tamari

3 tbsp (40 g) sesame oil

Preheat oven to 200‘C. Cut the cauliflower into florets and place on a lined baking tray. Whisk olive oil, lemon juice, garlic powder and nutritional yeast in a bowl and pour over the cauliflower florets. Roast in the oven for 15 minutes. Gently turn and roast a further 15 minutes until tender and golden. Remove from the oven and set aside to cool.

Blend the satay dressing until smooth and creamy.

Blanch the carrots in a pot of boiling water with a pinch of sea salt for 2 minutes, drain and plunge straightaway into a bowl of ice water. Drain. Layer the cauliflower florets, carrots and parsley on a platter. Pour the satay marinade over the salad. Scatter with parsley and toasted peanuts.