Last week I made this dish for the  last night of my ‘Healthy Eating Class’.  It went down a treat! It’s lovely hot or cold the next day. Grain free and full of nutrients and antioxidants. Simply add good quality protein like fish/chicken/lamb and extra healthy fat like olive oil or avocado. A great balance of protein, fat and carbohydrates to keep you energised and satisfied for hours.


  • 1 small head of cauliflower (4-5 cups after being processed)

  • 6 medjool dates, pitted and chopped

  • 1 Tbsp chopped crushed ginger

  • ¾ cups whole or chopped cashews

  • 1 bunch parsley (1 cup chopped)

  • 1 large orange (about 2 Tbsp zest and ½ cup juice)

  • 2 Tbsp extra virgin coconut oil

  • 2 Tbsp apple cider vinegar

  • ¼ tsp salt

  • ½ tsp ground cinnamon

  • ½ tsp ground turmeric

  • ½ tsp ground cumin

1.    Pulse cauliflower florets and stems in a food processor until it resembles small rice grains or large couscous grains (depending on your food processor, you might want to do this in batches).  Note that this does not work very well with frozen cauliflower.

2.    Chop dates and parsley, set aside.  Zest the orange peel with a small zester or box grater and juice the orange.

3.    Heat coconut oil in a large frying pan over medium-high heat.  Add cauliflower with salt, cinnamon, turmeric and cumin.  Cook, stirring frequently, until the cauliflower is cooked al dente, about 6-7 minutes (I feel it could be slightly longer).

4.    Remove from heat and pour cauliflower into a large bowl.

5.    Stir in dates, ginger, cashews, orange zest and parsley until combined.  Pour orange juice and vinegar over the top and stir to coat.

6.    Refrigerate at least 1 hour before serving (this is one of those salads that tastes even better the next day).

7.    Enjoy!

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