Well, what a crazy week it was last week! I’ve been busy working on a new segment to be regularly featured on Emma Lauren that I am really excited to share with you! But, you’ll have to stay tuned until the end of this week…
Here’s a round-up of my favourite foodie photos from last week:
I had serious chocolate cravings so I whipped up some homemade chocolate with a little maca powder – it has a caramel-like flavour so I find it complements the chocolate. I love how easy homemade chocolate is to make and you can add whatever toppings take your fancy!
Maca powder is touted for its hormonal benefits, so ladies (sorry guys!) definitely one to try! It’s also known to increase energy and is rich in vitamins and minerals. I’ve been using maca powder for over a month now and have noticed an improvement in my skin. I started with 1/2 tsp and have gradually increased it to 1 tsp – I add it to smoothies, chocolate or even mix it in a little coconut water (along with a few other powders).
Something I love most about Saturday mornings is getting up early and going to the farmers markets. Knowing my weekly produce has been grown locally grown and the ability to chat to the farmer who knows what type of apples are better for stewing than eating raw is amazing. They are a wealth of knowledge and are (usually) more than happy to share it with you – so ask questions and you I’m sure you’ll learn new ways to use your produce.
This box full of fresh fruit and vegetables cost me under $35 from Prahran Market. Not bad at all.
Roasted cauliflower, chickpea and kale salad
As it’s currently winter in Australia it’s a little too cold to be eating summery salads, so I’ve been making warm salads to take to work for lunch. This roasted cauliflower, chickpea and kale salad is sure to warm you up and provide you with some of your veggie quota for the day, without even realising it!
It’s important to wash your cauliflower to remove any dirt/nasties before cooking – I allowed it to soak a bowl filled with water whilst I chopped up the other ingredients.
When roasting the cauliflower I didn’t feel it was necessary to use oil, however you’re welcome to use some.
This tahini cumin dressing really made the salad as it complemented the earthiness of the roasted cauliflower and sweetness of the sultanas.
By toasting the almonds it enhances their flavour and provides the warm salad with a crunchy element.
The kitchen was filled with an aroma after frying off the shallots and garlic. I often use shallots when cooking as they don’t require as long to cook as brown onions but still provide a delicious flavour to dishes.
Once the shallots and garlic were cooked I tossed through the chickpeas and kale to lightly cook them. The colour kale turns when lightly fried is so vibrant, it just screams health! Make sure you thoroughly wash it as it can have quite a bit of dirt on it.
As you can see the roasted cauliflower has turned golden in colour yet still maintains its shape. The last thing you want is sloppy cauliflower in your salad.
By adding all the salad ingredients into one large bowl and dressing the salad, it ensures the vegetables are coated in the delicious dressing and each mouthful is bursting with flavour.
The toasted almonds are the pièce de résistance as they provide crunch to the salad. This looks like a real winter salad, the earthy colours and ingredients are very warming. It tastes amazing heated up the next day too!
This delicious salad will keep in the fridge in a sealed container for up to three days.
Roasted cauliflower, chickpea and kale salad
- 1 cauliflower, washed and cut into florets
- 1/4 cup almonds, roughly chopped
- 1 TBSP coconut oil
- 6 spring onions, finely sliced
- 2 garlic cloves, finely sliced
- 1 can chickpeas, washed thoroughly
- 6 stalks kale, washed and roughly chopped
- 1/2 cup sultanas
- Salt and pepper to taste
- 4 TBSP tahini
- 2 tsp ground cumin
- 2 TBSP unsweetened almond milk
- 2 TBSP rice malt syrup
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 180C/350F and line baking tray with baking paper.
- Place cauliflower florets into prepared tray and roast for 30 minutes or until cooked through and golden on top.
- Place chopped almonds in a large frying pan over medium heat and cook for 1 minute. Set aside in a small bowl for serving.
- Place coconut oil, shallots and garlic in the same large frying pan over medium heat and cook for 3 – 5 minutes or until softened.
- Add chickpeas and kale then cook for a further 3 minutes or until softened.
- Mix dressing ingredients in a small bowl until well combined.
- Place all salad ingredients, except almonds, in a large bowl and toss together with dressing.
- Serve in a large dish and decorate with chopped almonds. Enjoy!