1 head of large cauliflower
100 g spinach
1 tbsp of sesame seeds
1 large sweet potato
2 tbsp almond milk (unsweetened)
100 g olive oil
juice from 1/2 a lemon
2 garlic cloves
2 cm chunk of ginger
30 g parsley
Preheat the oven to 220°C.
Break the cauliflower into florets, toss it with oil and a bit of salt. Bake in the oven for about 20 minutes or until golden. Turn when it’s been in the oven for 15 minutes. Also good to grill on a cast iron grill pan.
While the cauliflower is in the oven peel the sweet potato and cut to cubes. Boil it over a low heat. Check if it’s soft after about 10 minutes, if not boil a bit longer. Slice the radishes thinly.
Put all the ingredients for the dressing in a blender and mix well.
Pour the dressing over the cauliflower while it’s still hot and mix in the spinach and thinly sliced radishes.
Mash the sweet potato with the almond milk and divide on plates. Put the cauliflower salad on a bed of mashed potatoes and sprinkle the sesame seeds over it.
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