With the warmer weather approaching, this salad is perfect to kick-start your spring health campaign.



½ head cauliflower (approx.) cut into very small florets

1 large red onion, halved and sliced into wedges

¼ teaspoon cumin, ground

Good pinch sea salt and grind of black pepper

Drizzle extra virgin olive oil

150g baby spinach

½ cup toasted almonds

Zest of one lemon, finely grated

Lemon Tahini Dressing

2 tablespoons hulled tahini

2 tablespoons lemon juice

¼ teaspoon cinnamon, ground

1-2 tablespoons water (enough to thin the dressing to drizzle)



Preheat your oven to 180. Place the cauliflower, onion, cumin, sea salt, black pepper on a small baking tray. Drizzle with enough olive oil to just coat the cauliflower and toss. Arrange in a single layer and bake for 15-20 minutes or until the cauliflower is just cooked.

Make the dressing by combining all of the ingredients in a bowl. Add enough water to thin the dressing to a drizzle.

Once the cauliflower is cooked, allow to cool and arrange on a platter with the spinach and almonds and drizzle with the dressing. Zest the lemon over the salad and serve immediately.

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au