Forget fads and so-called superfoods, this is the real deal. Vegan, delicious and absolutely packed with vitamins and nutrients.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 head Cauliflower
- ½ heads Broccoli
- 1 tbsp Olive oil or sunflower oil
- ⅓ cups Baby spinach (we often keep them frozen)
- 1 bunch Cilantro (or parsley if you’re not a fan)
- ½ Pomegranate, seeded
- 1 Blood orange or regular orange (or kumquats, 1 orange roughly equals 5 kumquats)
- 5 Radishes
- Salt and pepper to taste
- FOR SCREWING:
- 50 milliliters Soy milk (or use your favorite vegan milk)
- 2 tablespoons Olive oil
- ½ teaspoon Garlic powder (or 1 other garlic clove, minced)
- 1 teaspoon Mustard
- 1 teaspoon Tomato Paste
- 2 teaspoons Vinegar
Preparation
Cut the cauliflower and broccoli into equal sized pieces.
Heat a frying pan with the oil. Gently sauté the cauliflower. We want it to darken very slowly – raw cauliflower is not our goal here. 10 minutes in total should be enough. After about 3 minutes, add the broccoli to the pan and slowly sauté with the cauliflower.
Meanwhile, wash the spinach and coriander, set aside. Cut the pomegranate in half and seed it. If using kumquats, cut them in half and remove the seeds (you can eat the skin). If you are not using kumquats, segment the orange. Cut the radishes into thin slices.
The cauliflower and broccoli should now be ready. Add them and all other ingredients (except pomegranate seeds) to a serving bowl.
Add all dressing ingredients in another bowl and mix well.
Mix everything. The salad is ready! Garnish with pomegranate seeds. If desired, sprinkle with dukkah, sesame seeds or pumpkin seeds.
