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
Continue After Advertisement
Ingredients
- cauliflower and avocado salad
-
1/2
cauliflower
-
2 tablespoons
olive oil
-
2 or 3
handfuls of baby spinach leaves
-
3 tablespoons
dried currants or raisins
-
1
avocado, cubed
-
1/2
bunch of chives, chopped (to yield about 1/4 cup)
-
lemon wedges, to serve
- spiced yoghurt
-
2/3 cup
full fat natural yoghurt
-
1 teaspoon
turmeric powder
-
1/4 teaspoon
sweet paprika
-
big
pinch of sea salt
-
1
small garlic clove, minced
Directions
-
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.
See what other Food52ers are saying.