I really want to cut down on my meat intake a little bit but when it comes down to cooking I always go straight back to a meat or fish recipe (creature of habit and all that). So if you watched my stories yesterday you will have seen I got a fab delivery from @pollenandgrace including all the ingredients to make a cauliflower and quinoa Caesar salad (perfect chance to make a plant based meal ✔️). It was really simple to make and it was really really great. I even caught myself licking the bowl I poured the dressing in to 😂
@pollenandgrace have just launched four ready to eat meals in Tesco (2 lunch boxes and 2 breakfast pots) which are super nutritious and really good value. I had one of the breakfast pots this morning and it didn’t last long. If the lunches are anything like the salad I made today I’ll be a regular.
Makes 2 portions:
✔️ two carrots cut in to batons
✔️2 cups of raw cauliflower cut in to small florets
✔️1 tbsp extra virgin olive oil
✔️pinch of Himalayan salt
✔️1 cup white quinoa
✔️2 handfuls of spinach
✔️2 handfuls of rocket
✔️2 tbsp pumpkin seeds
✔️4 sprigs of mint
✔️1/2 an avocado, sliced
Dressing (makes 4 portions):
✔️20g extra virgin olive oil
✔️20g apple cider vinegar
✔️1 garlic clove
✔️1 tsp nutritional yeast
✔️1/2 tsp Himalayan salt
✔️1 tsp Dijon mustard
Add all the ingredients to a blender and blitz until smooth.
Add the carrots and cauliflower to a baking tray and coat with the salt and oil. Roast at 180° and remove the cauliflower after 20 minutes and roast the carrots for another 25 minutes.
Cook the quinoa in a pot on the stove in 1.5 cups of water. Cook with the lid on until the water evaporates. Then remove from the heat and let it sit with the lid on for 10–15 minutes.
Meanwhile, slice the avocado and make the dressing.
Assemble the salad – first add the spinach and rocket, topped with quinoa, then add the roast veg, followed by mint leaves, avocado and pumpkin seeds. Drizzle with LOTS of Caesar dressing.