Cauliflower Kale Salad

Ingredients
1 cauliflower
Bunch of Cavallo Nero / other kale roughly chopped
100g almonds, lightly toasted and chopped/bashed
40g sultanas
1 tsp garam masala
2 tsp smoked paprika
Medium bunch of chopped fresh parsley
Medium bunch of chopped fresh mint
Salt
Juice of ½ lemon
Good glug of olive oil
1 medium onion
Method
1. Preheat oven to 200 degrees.
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2. Cut the florets off the cauliflower and break into small pieces.
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3. Chop the onion roughly and mix with the cauli florets and a glug of olive oil then place in a roasting tray. Roast for 15-20 mins until cauli is starting to brown. Then remove from the oven and allow to cool
4. Meanwhile toast your almonds in a dry frying pan until lightly brown then allow to cool & chop or bash with the end of a rolling pin.
5. Then gently sweat your kale off in some oil with some salt and pepper and allow to cool.
6. Mix your chopped almonds in a bowl with all of the other ingredients, including the cauliflower and kale once cooled. Serve the salad immediately or keep in the fridge for up to 2 days.
Enjoy!