Salad with Brazil nuts

1.My cauliflower, cut into inflorescences, put in a bowl, sprinkle with paprika, turmeric and cinnamon, also salt and add a pinch of cayenne pepper. Pour the cabbage with spices with melted coconut oil, mix, spread on a baking sheet, send it to the oven preheated to 180 degrees, bake for 30-40 minutes. Each inflorescence should become golden and soft.

2. Spinach leaves, parsley and mint are washed, let the water drain.Cut the pomegranate into pieces, carefully extract the grains. Peel the Brazil nuts, put them on a baking sheet and also send them to the oven, dry at a temperature of 160 degrees for 10 minutes, then chop coarsely.

3. In a large salad bowl, combine the prepared cauliflower with nuts, herbs and pomegranate seeds. Squeeze the juice out of the lemon, combine it with tahini, add salt and pepper, beat lightly with a whisk, bring to the desired consistency with water. The resulting sauce is seasoned with salad and immediately served on the table.

Bon appetit!