Cauliflower is a superfood and one that is just as delicious raw as it is cooked, if not more so. Creamy with a crunchy bite and hint of peppery heat, it makes a perfect salad ingredient and its delicate flavour pairs well with more intense ingredients, like mango and chilli, making it perfect for a light and nutritious dish that is deliciously sweet and spicy.
Cauliflower is a nutritional powerhouse, offering up healthy amounts of antioxidants, vitamins and minerals per serving, including vitamins B6, C and K, folate, pantothenic acid, choline, fibre and omega 3 fatty acids. It’s sulphur containing compounds, known as glucosinates, support cardiovascular health, digestive health, immune function, help prevent degenerative brain disorders and are anti inflammatory and detoxifying.
Makes Two Servings
- Generous pinch Himalayan salt
- ½ medium avocado
- ½ large ripe mango
- ½ head cauliflower
- 1-2 tsp hot chilli flakes
- 1 spring onion
- Juice of 1 lemon
- 1 small red onion
- 1 medium tomato
- 1 large celery stick
In a food processor or high speed blender break down the cauliflower on a low speed until it resembles rice.
Pour into a bowl and mix with the avocado halved and sliced, the celery finely sliced, the mango finely cubed, the red onion finely sliced, the tomato roughly chopped, the spring onion finely sliced and the lemon juice, salt and chilli flakes. Only use 1 tsp of chilli flakes if you are sensitive to spice.
Allow to marinate for 15 minutes and serve as a side salad or light main meal.