Sprouted Quinoa and “Roasted” Cauliflower

Ingredients

• 1C sprouted quinoa (to sprout place 1C of quinoa into a nut milk bag, soak overnight in bowl with water, drain and rinse twice a day, hang your nut milk bag off a hook for good drainage. It should sprout within 4 – 8 hours.)
• 1 medium cauliflower, broken into florets
• 1/2C pepitas / pumpkin seeds
• 3/4C cranberries reserving some for garnish
• 1/2 bunch flat leaf parsley – chopped
• 1/2 bunch mint – chopped
• 100g rocket
• 1/4 red onion, finely sliced
• 1T tamari
• 1t smoked paprika
• 1T raw honey
• 1T ACV (Apple Cider Vinegar)
• 1T olive oil
• salt & pepper to taste

Directions

1. In a bowl toss the cauliflower florets in the tamari, paprika, raw honey, ACV, olive oil & salt and pepper. Place on a dehydrator tray and dehydrate at 115°F for 4 hours. Set aside while you make the rest of the salad. If you don’t have a dehydrator you can do a normal roast in the oven with the cauliflower. Ssssh don’t tell anyone.In a bowl combine the remaining ingredients including the sprouted quinoa and cauliflower and toss together. Set aside while you make the dressing.

2. Cashew Miso Dressing:

   • 2T – 4T water for thinning if necessary
   • 1/4C olive oil
   • 1/4C coconut nectar
   • 1/4C shiro miso
   • 1/4C ACV
   • 1/2C cashews – soaked in water for 20 minutes, drained
   • salt & pepper to taste

    

   Directions:

   Place all dressing ingredients in the blender and blend until smooth. Add water if necessary. Pour dressing ingredients into a mason jar and serve with the salad.

   Enjoy!