Ingredients
Method
To make the avocado vinaigrette, process ingredients in a food processor until smooth. Season to taste, add enough water to thin to a drizzling consistency. Refrigerate in an airtight container for up to 3 days.
Combine vinegar, sugar and ½ cup water in a bowl, season to taste. Add cabbage and eschalot, toss to combine, set aside for 30 minutes to pickle. Drain from liquid before using.
Blanch broccolini in a saucepan of boiling salted water for 2 minutes until just tender, drain and refresh.
To serve, spread cauliflower rice in 4 large shallow bowls, drizzle with a little avocado vinaigrette. Arrange vegetables on top, place an avocado half in the centre and drizzle with a little extra virgin olive oil. Drizzle with avocado vinaigrette to taste, scatter with roasted nuts and seeds and serve.
Ingredients
Directions
To make the avocado vinaigrette, process ingredients in a food processor until smooth. Season to taste, add enough water to thin to a drizzling consistency. Refrigerate in an airtight container for up to 3 days.
Combine vinegar, sugar and ½ cup water in a bowl, season to taste. Add cabbage and eschalot, toss to combine, set aside for 30 minutes to pickle. Drain from liquid before using.
Blanch broccolini in a saucepan of boiling salted water for 2 minutes until just tender, drain and refresh.
To serve, spread cauliflower rice in 4 large shallow bowls, drizzle with a little avocado vinaigrette. Arrange vegetables on top, place an avocado half in the centre and drizzle with a little extra virgin olive oil. Drizzle with avocado vinaigrette to taste, scatter with roasted nuts and seeds and serve.