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Servings 4
  • 1 head of cauliflower
  • 20 cherry tomatos
  • 10 shallots
  • 1 avocado
  • 1 teaspoon black onion seed
  • 1 teaspoon garlic salt
  • 1 teaspoon chilli flakes
  • 1 juice of 1 lime
  • 1 tablespoon olive oil
  • 1 pinch sea salt
  1. Chop up your cauliflower into small, bite size pieces and cook until tender. Leave to drain.

  2. Cut the cherry tomatoes into quarters, slice up the shallots small, and dice the avocado. Mix all of these in a big bowl with your herbs and spices.

  3. After the cauliflower has cooled slightly, throw that into the bowl with the tablespoon of olive oil and mix well. Actually, what I did was rather fun, I had the cauliflower in one big bowl and the rest in another which happened to fit onto the first. So I push them together, creating a seal, and then shock 'em about, cocktail-style.

  4. Serve warm. Leftovers? Serve cold. Yay!