Crunch Cauliflower Salad with Preserved Pesto

Are you wondering what we recommend and share in our book, The Healthy Hormone Diet Book for meals. Well this meal yummy, liver cleansing Cauli is so included. Couple this with either a bit of protein like - fish, chicken or even a 1/2 can of lentils and BAM that's dinner!

Serves 4

1kg head cauliflower

2 tsp fennel seeds

½ tsp chilli flakes

¼  cup capers

75g baby spinach leaves

Preserved Lemon Pesto

¼ cup extra virgin olive oil

¼ cup apple cider vinegar

1 small clove garlic, crushed

1 tbsp finely chopped preserved lemon

2 tsp Dijon mustard

To make Preserved Lemon Pesto

whisk ingredients in a small jug.

Season with salt and pepper.

Preheat a barbecue plate or chargrill to a medium heat.

Slice cauliflower into 2cm slices.

Gently combine cauliflower, fennel seeds, chilli and 2 tablespoons oil in a large bowl.

Season with salt and pepper.

Cook cauliflower for 7 minutes, turning regularly, or until lightly charred.

Transfer to a serving bowl.

Add a bed of spinach to the cauliflower. Serve with protein of your choice. Spoon over pesto.

YUMMY!

Ageing Gracefully from the inside out with Nutrition

Michele chats with The House of Wellness with Mr. Ed Phillips- 2GB

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By Michele Chevalley Hedge, Accredited Nutritionist (Adv. Dip. Nutritional Medicine, ATMS)

Michele Chevalley Hedge is an accredited nutritionist (Adv. Dip. Nutritional Medicine), author of The Healthy Hormone Diet & Eat, Drink And Still Shrink as well as keynote speaker. She's the founder of A Healthy View, working with individuals and organisations across Australia to build sustainable health through evidence-based nutrition and positive psychology.

Crunch Cauliflower Salad with Preserved Pesto

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