Cauliflower Flower Salad is delicious for dinner or to bring to a barbeque.

Benefits of Cauliflower

Cauliflower is chock full of fibre and antioxidants and is a cruciferous vegetable. It has often been called a superfood, which means it’s a great vegetable to eat more of. Cruciferous vegetables contain carotenoids which prevent cancer, keep your eyes healthy and lower inflammation in the body. They also can lower the risk of heart disease mostly because they are great cholesterol lowering foods. A good recommendation is to eat at least five servings of cruciferous vegetables a week. Here is another recipe for broccoli salad with a dairy free cashew dip.

Here is a list of cruciferous vegetables

• Broccoli
• Cauliflower
• Kale
• Cabbage
• Bok choy
• Brussel sprouts
• Collard greens
• Arugula
• Turnip
• Rutabaga
• Radish
• Daikon
• Wasabi
• Kohlrabi
• Watercress

Warm Cauliflower Salad

Ingredients

1 head of raw cauliflower
2 handfuls mixed parsley and basil
1/2 cup pumpkin seeds (pepitas)
juice of 1/2 lemon
olive oil
sea salt and black pepper
200 g / 7 oz / 2 cups frozen (thawed) or fresh peas
100 g / 4 oz / 1 cup feta cheese (optional), crumbled
sprouts or micro greens to garnish

METHOD
Bring a saucepan with water to boil. Meanwhile coarsely chop the cauliflower and place the florets and stem in a food processor or blender and process until fine couscous- or rice-like texture. Do it in batches if you have a small food processor. Pour the cauliflower into the boiling water, lower the heat to simmer and cook for about 3 minutes. Meanwhile finely chop the herbs, toast the pumpkin seeds in a skillet on low-medium heat until golden. Drain the cauliflower in a sieve and place in a large serving bowl. Add herbs, lemon juice, olive oil, salt and pepper and combine everything. Add peas, pumpkin seeds, crumbled feta cheese and toss until mixed. Garnish with sprouts or micro greens. Serve warm or chilled. Keeps for a couple of days in the fridge.