• 1 small cauliflower, cut into florets
  • 300g Brussels sprouts, halved
  • 1 tbsp coconut oil
  • 1/4 cup toasted seeds of your choice
  • 1/4 cup chopped walnuts, toasted
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp pure maple syrup
  • Sea salt and pepper to taste


  1. Preheat oven to 200°C.
  2. Toss cauliflower and Brussels sprouts in coconut oil, and season with salt and pepper. Roast for 25-30 minutes until tender and slightly crispy.
  3. In a small bowl, whisk together vinegar, maple syrup, olive oil and salt and pepper to taste.
  4. Combine roasted cauliflower and Brussels sprouts in a large bowl. Add seeds and toasted walnuts.
  5. Drizzle with the vinegar dressing and toss to coat. Serve warm.