When paired with your favorite protein this Cauliflower, Citrus and Cashew salad is perfect for a summer’s day lunch or light supper and is super easy to prepare!
I love adding citrus to everything at this time of year to keep flavors light, bright and interesting, and of course to add that extra immune boosting and collagen protecting Vitamin C. Cashews add magnesium and zinc, healthy fats and extra crunch, and mint adds extra vitamins and antioxidants, boosts detoxification and a little summer flair…
How To Make Cauliflower, Citrus and Cashew Salad
(makes 2 servings)
- 1 cauliflower
- 1 orange
- 2 tablespoons coconut oil
- 1/4 teaspoon Himalayan salt
- 1 cup fresh mint, finely chopped
- 1/2 cup toasted cashews
Preheat the oven to 400 degrees.
Roughly chop the cauliflower, and halve the orange.
Melt the coconut oil, and stir in the zest and juice of half the orange and 1/4 teaspoon Himalayan salt.
Place the cauliflower on a large baking sheet and pour over the coconut oil, making sure everything is evenly coated.
Roast for 40 minutes until cooked through and slightly golden.
Peel and slice the orange, finely chop the mint, and toast the cashews.
Assemble the salad by mixing the cooked and cooled cauliflower with orange slices, mint and cashews.
This recipe is gluten free, dairy free, grain free, sugar free, soy free and is suitable for my Lean & Clean Program, 28 Day Guided Gut Healing Program and my 14 Day Detox Program. It is also compliant with a paleo diet, primal diet, Whole30 diet, low carb diet and vegan and plant based diet.
If you liked this recipe you will love my Shrimp Tacos with Pineapple Salsa from my Lean & Clean Program – check out the recipe here!