Social-Feeds-Cookbook-2016

CaulifLower SAlad
By @wholesomedaily
Cooking difficulty: easy
30 minutes
Serves 4 – 6
“A combination of fresh herbs, avocado and the versatility of cauliflower paired with
pomegranate arils to add a delicious burst of flavour, this salad is a quick nourishing go–to
meal or side dish.”
Ingredients
Method
Salad
1 head of cauliflower
2 avocados
½ cup freeze dried blueberries (you
could also use currants or goji berries)
1 cup fresh pomegranate arils
½ cup activated walnuts
1 cup fresh chopped mint
1 cup fresh chopped flat leaf parsley
1 red onion
2 cups baby spinach
Chop all the stalks off the cauliflower then blitz in food processor until it resembles
rice sized pieces. Set aside.
Chop your herbs finely and mix through cauliflower.
Add your chopped red onion, walnuts, baby spinach and stir through.
Add remaining ingredients walnuts, dried blueberries and pomegranate arils.
Leave some pomegranate and avocado for decoration.
To make the dressing, combine all ingredients in a high speed food processor and
add your dressing prior to serving.
Lastly add more avocado and pomegranate arils for serving.
Dressing
4 tbs avocado oil
2 tbs apple cider vinegar
1 lemon
1 clove of garlic, crushed
1 tsp Himalyan salt
1 tsp black pepper
Maker’s note
“Victoria is one of the largest producers
of cauliflower!”
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