Moroccan-inspired cauliflower salad | Nourish plant-based living

Ingredients

• Serves: 2–4
• True
• 1 small head of cauliflower, cut into florets
• False
• ½ whole butternut pumpkin (approx. 800g), cut into cubes
• 1 bunch Dutch carrots (approx. 8), halved
• ½ cup brown rice (or quinoa)
• 2 cups kale, finely chopped
• 1 can chickpeas, drained
• ¼ cup sultanas (or raisins)
• Olive oil, as needed
• Salt, to taste
• Spice mix
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp cinnamon
• Dressing
• 3 tbsp orange juice
• 3 tbsp tahini (or olive oil)
• Spice mix (see recipe)