Warm Mmmmmaroccan Cauliflower Salad with Lemon Yoghurt Dressing

Baby it’s cold outside, so stay warm by eating this.

It’s cold. Official. With day one of Winter done and dusted, we have a lot to look forward to….Namely 3 months of bitching and moaning about how cold it is from the bottom right hand corner of Australian, and smug rebuttal from the other third of the country.

It has been estimated that in Australia we can expect to gain 15 million kilo’s collectively. Woah Nelly! This is largely due to the fact that all our best summery intentions got creeping out the door come that first minus degree morning, followed a less welcomed winter weight creep.

The funny thing is we are designed to adapt to the cold. Our body uses Brown Adipose Tissue (BAT), the fat which is actually metabolically active (hoorah, yippee, callooh callay!) to burn fat and keep us warm. But unfortunately due to the advent of heating (I say unfortunately, the rest of the world say fortunately- a classic potato/pot-A-to situation), we don’t have to gear this fat up as regularly. Interestingly, some pockets of research has shown us that intermittent exposure to cold can be an effective weight loss strategy, however usually when I suggest people pop outside for 2 hours I am met with a face that tells me I am receiving a mental rude finger….And here we are. It’s cold, we want to eat smoodgy food to help us feel happy and gyms everywhere are gathering cobwebs. What to do?

Well having a few delicious vegetable based recipes up your sleeve like this one is a start! So jump into the kitchen and give this a crack!


1 whole cauliflower

1 tbs Moroccan spices

2 tbs olive oil

2 tspo honey (melted)

2 cups pumpkin, cooked

2 cups green beans, stalks removed

1 can chickpeas

1 cup plain/Greek yoghurt

1 clove garlic, crushed

Juice of one orange

Juice of 1 lemon

Rind of one lemon

pre-heat oven to 180C

Mix spices, olive oil and honey together and paint over the Cauliflower. Place onto a lined baking tray and bake for 45 minutes or until cooked through.

Bring a saucepan on water to the boil. Throw in green beans for 1 minute, then removed and run under cold water for a minute to refresh.

Chop up cooked pumpkin into 1 cm-ish cubes

Drain chickpeas. In a large bowl, combine all the vegetables.

In a jar/blender/bowl or other receptacle, combine the yoghurt, garlic, juices and rind. Pour dressing over the vegetables and bask in the joy of becoming the type of person who comfort eats with cauliflower….they exist I promise- just ask Gwenyth Paltrow.

If you want to go one step further and safefguard your waist line this Winter, join me for a 3 hour Winter Workshop. We will make 5 delicious, nourishing recipes, plan your Winter game plan, hop outside of a group training session and enjoy the food prepared! Sign up her, and bring a friend to save! Saturday June 20th, 9am-12pm.


Harriet WalkerComment