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  • ¼ cauliflower florets, lightly roasted
  • 1 teaspoon cumin seeds
  • Seasoning of cracked black pepper & sea salt
  • 20 ml olive oil or coconut oil
  • Small handful of green leaves, such as kale, spinach, pursane, watercress or land cress (finely shred kale and spinach leaves)
  • 6 medium mint leaves, finely shredded (shred just before using)
  • 50 grams sheep’s feta (optional)
  • 8-10 black kalamata olives
  • 1 small dessertspoon gogi berries
  • 1 tablespoon maple toasted hazelnuts or whole almonds
  • 1 teaspoon bee pollen
  • A small drizzle Udo’s Choice oil
  • Zest and Juice of ½ lemon or orange
  • Gluten free
  • Dairy free
  • Diabetic friendly
  • Low GI/GL
  • Sugar Free
  • Child Friendly
  • Easy
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  1. Break cauliflower into small florets and place on a roasting tray. Sprinkle with seasoning & cumin seed and drizzle with half the olive oil.
  2. Place in oven for 10-15 minutes until lightly roasted at 200 C. Remove from oven and allow to cool.
  3. Lightly toast nuts on a small, dry pan. Heat the pan with the nuts over medium heat. Keep shaking the pan until nuts start turning slightly darker and you can smell them starting to toast.
  4. Drizzle a little maple syrup over the hot nuts and shake. When syrup has dried remove nuts from pan and allow to cool.
  5. Mix the Udo’s Choice oil, remaining olive oil, lemon or orange zest and juice together in a small bowl. Set aside.
  6. Arrange roasted cauliflower, leaves, shredded mint, feta, olives, gogi berries and nuts on a plate. Sprinkle with bee pollen and drizzle with Udo’s dressing just before serving.