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Author Notes: Sometimes I stir through a cup of cooked grains - be it quinoa, couscous, or millet. It is a great way to serve a crowd, or take to a pot-luck. Just make sure to add a pinch of salt to the grains. —Eat This My Friend | Jade O'Donahoo
Serves: 4 - 6 as a side
cauliflower and avocado salad
tablespoons olive oil
2 or 3
handfuls of baby spinach leaves
tablespoons dried currants or raisins
bunch of chives, chopped (to yield about 1/4 cup)
lemon wedges, to serve
cup full fat natural yoghurt
teaspoon turmeric powder
teaspoon sweet paprika
pinch of sea salt
small garlic clove, minced
- Preheat oven to 200 degrees celsius. Start by chopping your cauliflower into thumb sized florets. Stir through olive oil and season well with salt and pepper. Spread evenly onto a roasting tray and roast for about 20 mins, or until tender. Allow to cool.
- Add to a large serving bowl and toss through the currants, chives, baby spinach. and half of the avocado. Scoop the the remainder of the avocado on top.
- Now prepare the spiced yoghurt by stirring through paprika, turmeric, salt and garlic into the yoghurt.
- Dollop large spoonfuls on top of the salad and serve.
- This recipe was entered in the contest for Your Best Recipe with Avocados