Cauliflower Salad with Coconut Yogurt Sauce and Pomegranate

Here’s a light & tasty salad for your warm summer nights! I took this to a family picnic recently, and it went down a treat :)

Ingredients

• Olive oil, for baking
• 1 large cauliflower, cored and cut into bite-sized florets
• 2 teaspoons sea salt, divided
• 1 cup plain coconut yogurt
• 1/2 teaspoon fresh lemon juice
• 1 small garlic clove, crushed
• 1 cup fresh parsley
• 3/4 cup lightly toasted mixed nuts (such as almonds, walnuts, and hazelnuts)
• 1/4 cup pomegranate arils

Directions

1. Arrange cauliflower florets on two baking trays and drizzle with olive oil and salt. Bake at 200 degrees celsius for 20min, flipping the florets over half way.
2. While cauliflower bakes, whisk together yogurt, lemon juice, and garlic in a medium bowl.
3. To serve, arrange cauliflower on a platter; spoon yogurt mixture over top. Garnish with herbs and greens, mixed nuts, and pomegranate arils.

Approved for: Adrenal Diet, Dairy-Free

Filipa Bellette is Co-Founder of Chris & Filly Functional Medicine. She is an accredited Clinical Nutritionist & Functional Medicine Practitioner. She is also a Ph.D. thought-leader, award-winning writer, and regularly published as a guest blogger & in the media. Together with her husband Chris Bellette, Filipa has worked with over 2,000+ busy, burnout clients in the last 10+ years, and specialises in producing healthy, balanced, and happy Mums & Dads…or as she calls it, a Power Parent! Filipa’s own passion for producing high-performance Power Parents came from her own personal experience of Mummy Burnout, after having babies and juggling the demands of business, family, and her failing health.