For the Salad:
½ head of Cauliflower chopped into florets
1 JAZZ™ Apple cut into slices
1 Pear cut into slices
1 Courgette
A generous handful of Rocket
A handful of Alfalfa Sprouts (optional)
3 tbsp Olive Oil
1 tsp of Turmeric Powder
½ tsp of Salt
½ tsp of Smoked Paprika
1/3 cup of Pomegranate Seeds
A sprinkle of Sesame Seeds (optional)

For the Cheesy Cashew Dressing:
½ cup of raw and unsalted Cashews (soaked in plenty of water for 8 hours or overnight)
1/3 cup of Water
2 tbsp of Nutritional Yeast
1 tbsp of Lemon Juice
1 tsp of Miso Paste
1 tsp of Garlic Salt
½ tsp of White Pepper


Place the cauliflower florets into a baking tray and add a splash of olive oil, turmeric, powder, salt and smoked paprika. Toss everything together or mix with your hands.

Place it in the oven and roast it for 25-30 minutes until golden brown around the edges.

Next slice the courgette into thick slices and cook it on a griddle pan for 2-3 minutes on each side. Once cooked place to one side.
To make the dressing, drain and rinse the cashews and place them into a blender. Add the water, lemon juice, miso paste, yeast, garlic salt and pepper and blend for few minutes until completely smooth and creamy. If you find that it’s too thick gradually add more water.
Once the cauliflower is cooked assemble the salad. Place the fresh rocket at the bottom of the bowl and then add the cauliflower, courgette, JAZZ™ apple and pears.
Pour over the dressing and give it a gentle mix. Sprinkle with some alfalfa sprouts, pomegranate seeds and sesame seeds and serve immediately.