so i'm starting off by chopping the kale that we're going to
use for the salad i'm going to steam the kale later and
we also need to prepare the cauliflower so both cauliflower and kale are
cruciferous vegetables which means they're really high in
sulforaphane which is really good for you and helps fight
inflammation but to get the sulforaphane you need to
chop your cruciferous vegetables and let them sit for at least 40 minutes for the
sulforaphane to develop before cooking them dr greger has some
videos on this that explains it more in depth so i'll link them down
below
so when you've chopped your cauliflower just transfer it onto a baking sheet and
i added thyme, smoked paprika, garlic powder
and pepper and just make sure that that gets to set for at least 40
minutes before you cook it in the oven
i cook the cauliflower for about 20 minutes
at 250 degrees celsius
whilst the cauliflower is cooking you can prepare the quinoa
i used about half a cup of quinoa (for two portions)
and after about 10 minutes i also added in the chopped kale
and let that cook
so to make the (vegan) cheese sauce you want to take the roasted cauliflower
and blend that together with tahini, miso, spices and white beans
i'll link the exact recipe in the description down below
to top off the salad i chopped one pear
and a handful of walnuts
to assemble the salad add about half of the (vegan) cheese sauce
onto the quinoa and kale and coat the salad
then i added the pear and the walnuts
and then i added pomegranate seeds, some more walnuts,
a few pieces of pear and some of the roasted cauliflower
and then i dolloped the rest of the (vegan) cheese sauce on top
of the salad and just sprinkled on some chili flakes
and then it's done