[Salad Series / Cal Smart] Mexican Charred Cauliflower & Avocado Salad
with Creamy Chipotle Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Mexican Fiesta Spice Blend
1
Spring Onion
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1
Cucumber
1 packet
Mayonnaise
(Contains: Eggs;)
1
Avocado
1
Cauliflower
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets. • Place cauliflower on a lined oven tray. Sprinkle over Mexican fiesta spice blend, drizzle with olive oil and toss to coat. • Roast until tender and brown around edges, 20-25 minutes. • In the last 5 minutes of cook time, remove tray from oven, then drizzle over the honey, tossing cauliflower to coat. Return to oven and roast until golden.
• When cauliflower has 10 minutes remaining, thinly slice cucumber into rounds. Thinly slice spring onion. • Slice avocado in half, scoop out flesh and roughly chop. • In a small bowl, combine mild chipotle sauce and mayonnaise.
• In a medium bowl, combine cucumber, mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil. • Season with salt and pepper.
• Divide avocado salad between bowls. Top with Mexican charred cauliflower. • Drizzle over creamy chipotle dressing. Sprinkle over spring onion. Enjoy!
