Ah it’s finally getting colder over here, even though there is still no snow sadly. I personally don’t mind warm weather and could do with two weeks of winter, but my animal friends around me have been suffering. They already loaded up with heavy winter fur and have real circulation problems I guess. Timmi, the 14 year old dog I’m looking after, has been kind of slow the last couple of weeks and we were afraid he’s starting to physically diminish. But since the degrees dropped considerably a few days ago, he got his old strength back and is happily galloping away, not hearing me screaming like a crazy person behind him. Apparently he doesn’t consider streets and cars something to to be worth stopping for…
What’s also great about the approaching winter is the huge range of warm and hearty salads that are enroute. Winter salads mostly consist only in small parts of greens, but star lots of roasted root and winter veggies, firm grains and flavourful dressings. I already talked about the miracle of food, especially salad, in a bowl here. You can basically use anything you have in your fridge to create a comforting salad. To me this is always some part of greens, like this baby chard or kale, and oven roasted veggies. Roasted Curry Cauliflower is one of my favourite things to eat, so that was a no brainer. I like to add a considerable amount of brown rice to make sure I’m full. It’s not bikini season anyways and the body needs lots of carbs to fight the cold, that is a well known fact (a fact I’m stating right now, and you all know it now).
This salad can be served as a side, appetizer or main dish. I know some people don’t consider salad an appropriate main dish, but probably most of you do, and so do I. It pretty much sums up everything I wish for in a meal, and leaves me happy, satisfied and well nourished!
1 big head of cauliflower, cut into small florets
1 tablespoon olive oil
1 teaspoon curry powder
1 pinch of sea salt and black pepper
120 gram brown rice
70 gram greens (f.e. baby spinach, kale or baby chard)
50 gram carrots, julienned
5 small radishes, thinly shaved or cut with a knife
1 handful sprouts
1/2 red onion, thinly sliced in half rings
1. Preheat oven to 200°C.
2. In a medium sized pot get water to a boil and add sea salt. Cook brown rice like according to instructions on the package.
3. Spread the cauliflower florets on a lined baking sheet and drizzle with olive oil and spices. Mix until evenly covered. Bake for about 25 minutes in the upper third of the oven until the florets are starting to brown.
4. Wash the greens and set them on a plate or in a bowl. Add the brown rice, carrots, cauliflower, radishes, sprouts and onion.
5. Drizzle with the dressing and serve still warm.
7 tablespoon apple cider vinegar
5 tablespoon olive oil
1/2 tablespoon dijon mustard
1 teaspoon agave syrup
1/2 teaspoon sea salt
1 pinch of pepper
In a small bowl mix everything until well combined.