Ingredients
1 head of cauliflower, florets chopped into half a thumbs length and stalk roughly chopped
extra-virgin olive oil
Salt and pepper
¼ cup dried or fresh dates, finely chopped
½ bunch of fresh parsley, finely chopped
1 cup of baby spinach, firmly packed and finely chopped
1 x 250g microwaveable package of brown rice
¼ cup roasted or toasted almonds, roughly chopped
¼ cup toasted pumpkin and sunflower seeds
Cooking
1. Preheat the oven to 200 degrees Celsius.Line a large baking tray with baking paper.
2. Combine the cauliflower pieces, 1tablespoon oil and salt & pepper and toss well. Pour into a single layer on the tray and roast for 30 minutes or until lightly golden. Remove from the heat.
3. Meanwhile, combine the chopped dates, parsley, spinach, rice, almonds and seeds in a large bowl.
4. Pour the roast cauliflower into the salad bowl and toss well.
Try our Sweet Potato, Prawn and Couscous Salad Bowl by clicking here.
Click here to see our large variety of online Pilates classes available in our at home Pilates program, including online Barre classes, online HIIT workouts, online Yoga classes, online Stretch classes, Prenatal Pilates online and Postnatal Pilates online!
