There are a million reasons why you should eat more of the anti-inflammatory foods in this recipe. I can’t list them all – but I can tell you this: including more alkaline, antioxidant-rich, anti-inflammatory foods will not only help protect you from practically every known symptom, condition and health challenge we know of – but they will also make you feel AMAZING.
And in this quick and easy, warming and filling, simple salad I include an abundance of delicious alkaline, anti-oxidant-rich, anti-inflammatory foods.
Turmeric Roasted Cauliflower & Kale Salad
1/2 head cauliflower (washed, rinsed and dried)
5 stalks of curly kale or tuscan kale (washed and rinsed)
1 capsicum/bell pepper
1 stalk celery
1 tablespoon turmeric or 2cm fresh, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon Bragg Liquid Aminos or organic tamari
Himalayan salt & black pepper
1) Preheat the oven to 355F (180C).
2) Rip or chop the cauliflower head into floret an in a mixing bowl combine with the turmeric, cayenne pepper, paprika, salt and pepper and 2 tbsp of coconut oil and mix thoroughly.
3) Line a baking tray with baking paper and spread the cauliflower and any of the seasoning out onto the tray and put into the preheated oven in the middle shelf for 20 minutes – be sure to check regularly to make sure the cauliflower isn’t burning. If it is, move to the bottom shelf.
4) Now, chop the kale from the stems and roughly tear or chop into pieces and place in a large bowl. Mix in the lemon juice and massage with your hands for a minute. Then add the Bragg’s or tamari and place on your serving plates.
5) Thinly slice the bell pepper/capsicum, celery, chop the avocado into chunks and roughly chop the tomato. Place these on top of the kale bed. Sprinkle with pumpkin seeds and drizzle a little olive oil over this.
6) Once the cauliflower is done, remove from the oven and place on top of each salad and serve immediately.