curried cauliflower salad

ingredients

9

count

nutrition

108

calories

total time

35

mins

serves

4

servings

method ingredients

ingredients

1 tbsp oil
1 tsp turmeric
1 tsp fennel seeds
1 whole head of cauliflower, cut into florets
2 tbsp pomegranate seeds
2 tbsp Glenisk Organic Strained Protein Natural Yogurt
2 tsp curry powder
1 tbsp fresh lemon juice
Salt & pepper

method

Preheat an oven to 200°C/180°C fan/400°F and melt the coconut oil in a large roasting tray in the oven.
Once the coconut oil has melted, remove from the oven and mix through the turmeric, fennel and cauliflower until well coated.
Roast in the oven for 25-30 minutes or until cooked through. Remove and set aside to cool.
Thinly slice the mangetout.
Make the curry dipping sauce by combining the yogurt with the curry powder and lemon juice until smooth. Sprinkle with pomegranate seeds

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