The avocadoes, with their creamy texture, need little help making this cauliflower and chickpea salad a fabulous main meal or side dish. Add a little chopped crispy spicy chorizo if you like, or keep it vegetarian.
CAULIFLOWER & AVOCADO MASH
Serves 4
1 small cauliflower
6 cloves garlic, whole
2 Tbsp olive oil
½ tsp salt
2 avocados
1 clove garlic, peeled
1 Tbsp lime zest
¼ cup lime juice
1 cup drained chickpeas
1 cup coriander leaves
- Preheat an oven to 180C. Line an oven tray with baking paper.
- Slice the cauliflower into 1cm pieces. Place on the tray with the garlic cloves. Drizzle over oil and salt, then toss. Place in the oven for 25 minutes until golden.
- While the cauliflower cooks, mash the avocado with the garlic clove, lime zest, juice and half the coriander.
- To serve, toss the cauliflower, chickpeas, remaining coriander leaves and avocado in a bowl.
