You can cook the cauliflower ahead of time or, if you like raw cauliflower you can skip the roasting altogether.
I added the blueberries to the salad because we have some ripening in the garden and are trying to find every excuse possible to enjoy them.
As you can see, this salad is vegan and gluten free. The protein comes from the almonds.
|Cauliflower Blueberry and Avocado Salad|
1/2 head of cauliflower
1/2 cup blueberries
1/4 cup almonds
1 big handful of fresh watercress
1 tbsp. olive oil
1/2 tsp. flake salt (sea salt)
Pepper to taste
Bunch of fresh mint
Cut the cauliflower into small bouquets and place them on a lightly oiled cookie sheet or baking dish. Roast in the oven at 400 degrees for 30 - 40 minutes, stir once in the middle of the roasting time. Remove from the oven and let cool.
Cube the avocado and chop the almonds and watercress coarsely.
Mix cauliflower, blueberries, avocado cubes, almonds, watercress and olive oil in a big bowl.
Check out the gallery page - Future Relics Gallery by Lori Buff