Free from peanuts, nuts, dairy, soy, egg, wheat, fish and shellfish
1/2 head of cauliflower
1 tbsp. olive oil
salt and pepper to taste
several bountiful handfuls of baby spinach leaves
1/4 cup diced carrots
1/4 cup blueberries
1/4 cup olive oil
1 tbsp. onion
1/2 tsp sea salt
black pepper to taste
2 tbsp. apple cider vinegar
Toss the cauliflower with olive oil, salt and pepper. Spread it out evenly on a baking sheet lined with parchment paper and roast at 400F for 45 minutes, or until crispy and golden.
Add all the dressing ingredients to a blender and pulse until smooth.
Add all the salad ingredients to a mixing bowl and pour the dressing over top. Toss well and serve warm.