I’m a huge believer in food as medicine, and this warm salad is full of anti inflammatory goodness. Turmeric is a natural anti inflammatory, and can be a useful supplement for those with Inflammatory Bowel Diseases, like colitis and Crohns Disease. It also has the benefit of being delicious!
Cauliflower, sweet potato and rocket are packed full of vitamin C, which is also great for the immune system. I’ve paired it with a tahini dressing (cheating today, and haven’t made my own, this one is from IKU whole foods). Tahini is great for an iron boost, and has a lot of flavour. For those with a sesame allergy, switch the tahini for a simple balsamic dressing – 2 parts oil to one part vinegar, and sprinkle with pumpkin seeds for added iron and flavour.
This recipe makes a delicious meal on its own, but today I’m having some lean minute steak with it, as I’m currently low in iron, and do with a bigger hit.
gluten, dairy, nut, soy, and egg free. Contains sesame. Paleo friendly. Serves 4.
Half a cauliflower, roughly chopped (approximately 3 cups raw)
2 cups of diced sweet potato
4 Chopped spring onions
3 tablespoons of olive oil
1 teaspoon of ground turmeric
Three cups of fresh rocket (baby spinach would also work well)
1 tablespoon of IKU Tahini salad dressing
Place cauliflower, sweet potato and spring onions into a baking dish. Drizzle with two tablespoons of olive oil, sprinkle with turmeric and season with sea salt. Bake at 180 degrees for 20 minutes. Take out, mix through, and return to the oven for another 20 minutes.
To serve, spread rocket out on the plate, and drizzle with remaining olive oil. Arrange baked vegetables on top. Dress with either tahini or balsamic dressing.
I served mine with pan fried minute steaks, cooked in coconut oil, and seasoned with sea salt and a squeeze of lemon juice.