Slow Roasted Cauliflower and Tuna Salad

*This recipe is not suitable during FFDetox*

Ingredients

• 1 large head cauliflower, cut into small florets
• ¼ cup fresh lemon juice, divided
• Sea salt and fresh ground black pepper, to taste
• Olive oil cooking spray
• 1 tbsp olive oil
• 1 tbsp raw honey
• 1 tsp smoked sweet paprika
• ¼ tsp ground cayenne pepper, or to taste
• 3 to 4 carrots, peeled and grated
• 70g unsalted tuna
• 1⁄3 cup pitted Kalamata olives, coarsely chopped
• 3 tbsp sultana raisins
• ¼ cup coarsely chopped fresh basil leaves
• ¼ cup coarsely chopped fresh mint leaves
• ¼ cup toasted and coarsely chopped unsalted almonds

Method

1. Position oven racks in top and bottom thirds of oven and preheat to 220°C. Toss cauliflower with 2 tbsp lemon juice and season with salt and pepper. Arrange in a single layer on a parchment-lined baking sheet and mist with cooking spray. Roast for about 45 minutes, until lightly browned and fork-tender, tossing once and turning tray halfway through. Set aside to cool to room temperature.
2. Meanwhile, prepare vinaigrette: combine remaining 2 tbsp lemon juice, oil, honey, paprika and cayenne. Season with salt and pepper and set aside.
3. Transfer cauliflower to a large bowl and toss with carrots, tuna, olives, raisins, basil and mint. Add vinaigrette and toss to coat evenly. Arrange on a platter and top with almonds.

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From Clean Eating Magazine @cleaneating