Roasted Cauliflower, Spiced Rice and Kale Salad
This salad I came up with when I had my “naturopath” cap on. It is one of those meals that ticks all the boxes for health and mine, because of its ease and taste! I am obsessed with roasted cauliflower anyway, but with the turmeric its another level! With he brown rice and spices, it feels like a hearty meal, rather than a side salad!
1 bunch of kale, thinly sliced
400 grams cooked chickpeas
¼ cup coconut oil, melted
1 teaspoon turmeric
1 teaspoon basil, dried
1/2 teaspoon garlic powder
1 teaspoon parsley, dried
½ teaspoon thyme, dried
1 cup brown rice, cooked
Juice from half a lemon squeezed
1/4 cup Olive oil
Preheat the oven to 180 degrees C.
Mix the turmeric together in ¼ cup of melted coconut oil. On a lined baking tray, coat roughly broken chunks of cauliflower with coconut oil. Spread the chickpeas around. Sprinkle with salt. Cook in the oven for around 30-40 minutes until browned.
In a large bowl mix the cooked brown rice, the spices, kale and roasted chickpeas and cauliflower.
Toss through olive oil and lemon juice and use salt and pepper to season.