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.

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