Cauliflower Salad with Avocado Dressing


1 cauliflower, cut into florets

2 cans chickpeas

60ml olive oil

2 avocados

140g greek yoghurt

1 tbsp lemon juice

60ml water


4 baby radishes, thinly sliced

30g mint leaves

1 tbsp ground cumin


Preheat oven to 220C.

Place the cauliflower and chickpeas on a large baking tray lined with baking paper and drizzle with olive oil.

Sprinkle over the ground cumin and salt and toss to combine.

Roast for 20 minutes.

To make the dressing, place half an avocado, yoghurt, lemon juice and water into a blender and blend until smooth.

Top the cauliflower and chickpeas with the radish, mint and remaining sliced avocado.

Drizzle with the creamy avocado dressing to serve.


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