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Marinated Avocado Cauliflower Delight

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“Being a person who tends to make do with what I have on hand, I came up with a new twist on a cauliflower salad the other night. My inspiration? Coop day is coming around again in a few days, and I had a head of cauliflower and several avocadoes I needed to use. Though I enjoyed the tartness of the salad, I also thought it would be good with a bit of sweetener to make it a sweet/sour dish. I used onions and tomatoes from my organic coop which I had dehydrated myself, which was fun. As my husband and I are experimenting with vegetarian and vegan meals, we simply had this salad by itself for supper.”
READY IN:
20mins
SERVES:
6-8
YIELD:
5-6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and core head of cauliflower and cut it into bite size chunks. Place in large salad bowl.
  2. Slice avocadoes in half, removing pits. Use a paring knife to score each half into small pieces, and then scoop out with a teaspoon. Add to salad bowl.
  3. Crumble the dried onions and tomatoes into the salad bowl.
  4. In a small bowl, blend together the nonfat mayonnaise and the apple cider vinegar. Pour over the salad.
  5. Salt and pepper to taste.

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