Another salad that ticks all the boxes from Wild One in Mount Maunganui.
Images by Brydie Thompson
½ head cauliflower, roughly chopped, including the stalk
½ cup toasted hazelnuts
1 pomegranate (seeds only, set half aside for garnish)
5 portobello mushrooms
3 cups baby spinach
1 tsp cumin
1 tsp smoked paprika
1 tsp coriander seeds
3 tsp Himalayan salt
2 sprigs rosemary (leaves only)
4 tbsp olive oil
2 tbsp lemon juice
This recipe uses cauliflower rice, which is made out of cauliflower that has been reduced to a rice texture in a food processor. Pop the chopped cauliflower (and its stalks, as these are super nutrient dense) into the processor and pulse until it reaches a rice/bread crumb type texture. Spread the cauliflower rice out on a lined baking tray and scatter with the spices and salt. Bake at 160°C for 10–15 minutes, or until toasted. Set aside and allow to cool.
Thinly slice the portobello mushrooms and fry them in a little olive oil until golden. Set aside to cool.
Roughly chop the hazelnuts and toast them in a pan until they’re a lightly toasted and smell chocolatey, approx. 5 minutes. Set aside to cool.
Once everything is cool (or room temperature), toss into a bowl and add the remaining ingredients. Add extra salt to taste and garnish with pomegranate seeds.