Sautéed cauliflower & baby spinach salad with pine nuts, pumpkin seeds & tamari sauce
1/2 head of cauliflower, chopped
3 handfuls of baby spinach leaves
2 gloves of garlic, crushed
1 teaspoon of ginger paste
1 teaspoon of paprika
2 tablespoons of coconut oil
Squeeze of lemon juice
2 tablespoons of Tamari sauce ( low salt soy sauce)
Handful of pine nuts & pumpkin seeds
Heat coconut oil in fry pan and add garlic & ginger and cook until golden,
Add chopped cauliflower and paprika and stir for a few minutes
Add nuts and seeds and cook for a further 3-5 min whilst tossing regularly,
Add baby spinach, lemon juice & Tamari and mix well till spinach has wilted.
Serve whisky warm as a side dish or on its on for a light lunch.