Turmeric Cauliflower and Cucumber Salad with Lime



One small head of cauliflower cut into small florets and tossed in  a generous amount of rapeseed oil, turmeric, and sea salt; roast until shrunk down and golden and even a little burnt and crispy. 


Salad leaves, baby spinach and sliced cucumber  in a large bowl. Gently fold in the cauliflower once it’s cooled off. Dry toast some cumin seeds in a frying pan, scatter on top. 

Squeeze the juice from a few juicy limes all over–the oil and salt from the cauliflower should season the rest of the salad, but add pepper and more salt if needed. 



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