Grilled cauliflower with mandarin, hazelnuts and avocado

Grilled cauliflower with mandarin, hazelnuts and avocado

By
From
Hungry For That
Serves
4-6
Photographer
Lauren Bamford

This is a bit of a winter salad. When I make it in summer, I just flip the mandarin for valencia orange or mango.

Ingredients

Quantity Ingredient
4 eschalots, sliced
80ml olive oil
1 teaspoon sugar
1 tablespoon white vinegar
salt
1 small cauliflower, cut into florets
1 avocado, stone removed and flesh roughly chopped
70g unsalted roasted hazelnuts, halved
2 mandarins, separated into segments then cut in half
handful coriander leaves, chopped

Method

  1. Combine the eschalot, oil, sugar, vinegar and a pinch of salt in a small bowl and set aside for 1–2 hours.
  2. Preheat a barbecue or chargrill pan to a medium heat. Cook the cauliflower for 15–20 minutes, or until tender, then set aside to cool.
  3. In a bowl, combine the eschalot mixture, cauliflower, avocado, hazelnuts, mandarin segments and coriander. Toss well and serve.
Tags:
American
foodtruck
food-truck
food
truck
party
entertaining
Mexican
Hungry
for
That
Raph
Rashid
Beatbox
Taco Truck
All Day Donuts
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