Roasted Cauliflower Florets, Black Beans and Avocado Salad (serves 4)
Haven’t made this salad in over 20 years! I used to make this salad with raw cauliflower but thought I would try using little florets and roasting them until tender and a little browned. Although it takes some time to cut the cauliflower into little florets, it is worth it. I made black beans from scratch (less sodium) and then mixed together cauliflower florets, black beans and chopped avocado. I spooned over the juice of half a lemon – didn’t need any oil as there was oil with the cauliflower. Super healthy and filling. Again, would go well in lunchbox.
2 tbsp. extra virgin olive oil – seasoned with salt and freshly ground pepper
1 head of cauliflower – cut into little florets
2 cups – cooked black beans
1 avocado – diced
Juice of 1/2 a lemon
Toss florets in seasoned olive oil and roast in the oven for 20 minutes until tender and slightly brown.
Let cool, then place in a mixing bowl.
Add cooked black beans and avocado.
Mix well together and pour over lemon juice.