This salad is different – a more unusual combination of veg – and depends on the cauliflower being ‘al dente’ (mushy won’t cut it). Toss the veg. in a good mustard-based vinaigrette.
1/2 a cauliflower – cut into small florets
1 can of black beans – rinsed and drained
1 avocado – cut into small chunks
Cook the cauliflower in boiling water for around 2 – 3 minutes, poking frequently with a fork to see if cauliflower is ‘al dente’. Drain and run under cold water to prevent cauliflower from cooking any further.
Place cauliflower, beans and avocado in a dish and toss with vinaigrette.