Boost your brain power with this 'leftovers' salad

Boost your brain with warm cauliflower salad


Perfect for meat-eaters and vegetarians, you can use leftover meat, fish or chicken for this dish, or just simply boil up a few eggs.

You are what you eat with this brain-boosting low-carb salad.

You are what you eat with this brain-boosting low-carb salad.

WHO says salads are just for summer?

This tasty warm salad ticks all the boxes when it comes to boosting your brain power, and is also great if you want to use up any leftover protein you have in the fridge.

Perfect for the meat-eaters and the vegetarians, you can use leftover meat, fish or chicken for this dish, or just simply boil up a few eggs.

The recipe is from a new cookback calledWhat the Fat: Recipes, by Grant Schofield, Caryn Zinn and Craig Rodger

The book includes 130 simple low-carb, healthy fat recipes and is described by its authors as "more than just a diet plan or a cookbook - it's a new way of eating that will change your life".

The book is split into three parts. In The Lifestyle section, dietician and sports nutritionist Dr Caryn Zinn looks at how to approach diet, exercise and weight loss from a low-carb, healthy fat outlook.

The Food section includes 80 recipes created by Michelin-trained chef Craig Rodger.

In The Science section Professor Grant Schofield examines the truth about fat: why do we get fat; what is good fat; the science behind low-carb diets.

Brain Power Salad

Serves 4

Per serve

  • Carbs 13.5 g
  • Protein 32.7 g
  • Fat 26.2 g
  • Energy 405 Cal


For the roast cauliflower:

  • 1 cauliflower
  • 1/2 -1 red onion
  • 1 tbsp olive oil
  • 1/4 tsp ground turmeric
  • salt and freshly ground
  • black pepper
  • 1/2 cup cashews (or any nuts you have available)
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • pinch of chilli powder (optional)

For the tahini dressing:

  • 1/4 cup shaved or grated Parmesan
  • 1 clove garlic, finely chopped or grated
  • 1/4 cup tahini
  • juice of lemon
  • 2 tbsp water

To serve:

  • 1 bag picked kale (or baby spinach leaves)
  • 1 tbsp olive oil
  • 300-400 g (about 1 cup)
  • cooked chicken, meat or fish (optional)
  • 2 tbsp Parmesan shavings (optional)
  • pinch paprika

*For vegetarians, replace the meat/fish with 6-8 poached or hard-boiled eggs


Pre-heat the oven to 18°C fan (200°C regular). Line an oven tray with baking paper.

Cut the cauliflower into medium-sized florets and roughly chop the onion, and spread them out on the prepared tray. Drizzle the oil over the vegetables and sprinkle with turmeric. Toss well to combine and season with salt and lots of pepper.

Roast the vegetables for about 15 minutes. Remove from the oven and sprinkle the cashews and remaining spices on top of the vegetables. Toss gently with tongs and continue to roast for 5-7 minutes, until the cashews are lightly toasted and the vegetables are tender.

Meanwhile, whisk together all the tahini dressing ingredients, seasoning to taste.

Place the kale in a bowl, and add a pinch of salt and a good drizzle of olive oil. Gently massage the kale with your hands to soften it.

To serve, place a bed of kale on the bottom of serving bowls. Top with the roasted mix and drizzle with tahini dressing. Top with the cooked chicken (or whatever protein you choose) and, if you like, some Parmesan shavings and a pinch of paprika.

  • Recipe extracted from What the Fat? Recipes by Grant Schofield, Caryn Zinn and Craig Rodger, $35.00 (The Real Food Publishing Company).

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