One more day to go, of my 7 day detox, hooray! After several days of feeling weak, bloated and heavy I'm starting to question the validity of these herbs. I almost died on the first night from the most violent headache in all my years of living. And not having anything sweet, even naturally sweetened foods, pass my lips has been torture for a dessert girl like me. The promise of feeling lighter at the end seems far fetched, I'm not sure fluffy white cloud lightness is going to descend on my body. It's been more like moody and dense rainclouds all week. I even had to take myself for a strong massage last night as my back was in serious trouble from my fight with the rowing machine. The detox instruction manual suggested daily exercise to get the toxins moving!
On an escapist note I've been daydreaming a life in the French countryside courtesy of the stunning Mimi Thorisson. Her blog Manger is a celebration of farm to table cooking and countryside living. Her Photographer husband captures her days beautifully as she wanders the bountiful landscape. That is almost a life worth living, I'm not sure that a vegan diet would last the distance. Regardless her enthusiasm and energy is infectious and I do admire how seriously the French take their food.
Perhaps Mimi might consider this roasted cauliflower salad in her repertoire. I absolutely love this combination, you can make it more substantial by pairing it with some cooked quinoa as I sometimes do. The chickpeas have to be well-cooked. You want them to almost melt in your mouth. The older the batch the longer it will take to cook. I usually purchase an organic brand from India, whereby the chickpeas are sitting on the supermarket shelves within 12 months of the packaging date.
Creamy Roasted Cauliflower Salad
Enjoy it warm, whilst the mustard dressing is at it's creamy best. The kombu tenderises the chickpeas and improves their digestibility. If you can't find it don't worry it may just take the chickpeas a little longer to cook.
1/2 cup chickpeas, soaked overnight in water with a tsp fresh lemon juice
5 cm piece of kombu
1 small cauliflower
half a punnet of cherry tomatoes
4 tbsp olive oil
pinch of salt
handful of baby spinach
1 tbsp capers, rinsed and chopped
1 small clove garlic, peeled and crushed
2 tbsp dijon mustard
1 tbsp apple cider vinegar
1/4 cup extra virgin olive oil
Salt & pepper
1/2 bunch parsley
Preheat the oven to 220 degrees celsius/430 degrees fahrenheit.
Drain and rinse the chickpeas, place in a saucepan and add water to a height of about 10cm above the chickpeas. Add the piece of kombu and cook for 45 minutes to 1 hour until soft, or longer depending on the quality of your chickpeas. Remove from the heat, drain, remove the kombu and set aside.
Whilst the chickpeas are cooking, break the cauliflower into bite sized florets. Thinly slice the thick stems crossways and halve the cherry tomatoes. Drizzle with the 4 tbsp of olive oil, add a pinch of salt and give it a good mix to ensure even coating. Line a baking tray with parchment paper, place the cauliflower and tomatoes in a single layer and roast for 20-30 minutes. Remove from the oven and tip the vegetables and it's juices into a serving bowl. Add the chickpeas to the bowl. Wash and dry the spinach and add to the salad.
Prepare the dressing by combining the capers, garlic, mustard, apple cider vinegar in a bowl. Add the extra virgin oil and season with salt and pepper. Whisk together until a uniform emulsion forms. Pour the dressing over the salad and mix until everything is nicely coated in the creamy dressing.
Finely chop the washed and dried parsley leaves. Sprinkle this over the salad.
Serves 2 for a main or 4 as an entree.
Slightly adapted from the "Roasted cauliflower + chickpeas with mustard + parsley" recipe in It's All Good by Gwyneth Paltrow and Julia Turshen