This salad is unlike your usual side dish - it's loaded with aromatic spices and crispy cauliflower, making it the star of the show.
Add a poached egg or ¼ avocado if you feel like something a little more filling!
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2 medium garlic clove minced
½ tsp smoked paprika, ground
1 tsp cumin, ground
½ tsp cinnamon, ground
¼ tsp sea salt
¼ tsp freshly ground black pepper
1 medium cauliflower cut into florets
½ medium eggplant cut into 2cm chunks
1 medium carrot cut into 2cm chunks
1 medium red onion cut into wedges
30 ml extra virgin olive oil
⅓ cup walnuts, raw, unsalted
2 cups baby spinach leaves
⅓ medium flat-leaf parsley, bunch roughly chopped
Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and line a large tray with baking paper.
Add garlic, paprika, cumin, cinnamon, salt and pepper to a small bowl and mix to combine. To a large bowl, add in cauliflower, eggplant, carrot and red onion. Drizzle oil over the lot and toss until veggies are well-coated. Spread evenly over the baking tray and sprinkle the veggies with the dry spice mix.
Place in the oven for 25 minutes, or until veggies are cooked through and slightly brown. In the last 5 minutes of cooking, scatter walnuts on the veggie tray and bake in the oven to lightly toast.
Add spinach leaves and parsley to the bowl you used to marinate the veggies. When veggies have cooked add them to the spinach bowl and toss through to coat the leaves in the oil and spices. Divide between a bowl for dinner tonight and container for lunch tomorrow.