Roasted Onions and Cauliflowers with Flaxseed and Mixed Nuts: A Cooked Salad
Winter is almost gone and spring is on its way. How exciting! I love spring and its power to give life and beauty. My dad believes that spring air has magic in it. When I was little he used to tell me to “breath in all the fresh air as it revitalizes your body and heals your soul”. I remember taking big, deep breaths and imagining that bright life was going inside me. Even today, I still believe that spring has mystic powers.
Taking the power of renewal this spring and translating it into food, I would like to start my New Year (Persian New Year starts with the first day of spring) with a whole lot of healthy habits. I promised myself two things this year: drink lots of water and eat more salad. My friends and family know all too well that I have a little bit of a germ phobia when it comes to salads. I can never go somewhere and eat salad unless I have washed the ingredients myself. And by “washing”, I mean business!!! Even after serious scrubbing I still have hard time eating it!
Taking my crazy notion of “raw vegetable = germs” into consideration, I have to look at a bowl of salad from a different angle. I have to let go of my fears and germ phobia and welcome whole lot of salads this year.
I am so excited to share with you some of my very favourite salad recipes that have changed my life and opened doors for me to finally enjoy salads in a whole different way. One of them is cooked salad.
For all “normal” people who can eat raw salad without thinking a million times whether it was washed properly or not, you might think, “Why even bother?” But I promise you won’t be disappointed. These “mildly cooked salad” recipes will impress you so much that you will change your ways of eating salad by choice.
Today’s salad is delicious Roasted Onions and Cauliflowers with flaxseed and Mixed Nuts.
Ingredients:
- ½ onion (thinly sliced)
- 1 cup cauliflower, thinly sliced
- Mix Salad (Whatever you prefer, lettuce, kale, cucumbers, carrots, red cabbage, broccoli)
- 1 tablespoon Flaxseed
- Mixed nuts (optional)
- ½ tablespoon vegetable oil
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1 clove of garlic (crushed)
- salt and pepper to taste
- ½ tablespoon butter (omit if you wish)
Instructions:
- Heat vegetable oil in a pan on medium high heat. Roast onions till slightly brown but still crunchy. Put it aside in a bowl
- Roast Cauliflower using the same pan. Add turmeric powder, salt and pepper, cumin seeds and crushed garlic, toss it till lightly brown
- Add butter and mixed salad. Toss over medium heat for 1 minute.
- Dish out and sprinkle with flaxseeds and mixed nuts.
