This salad is hearty enough served as it is or paired with a protein of choice. Organic chicken, turkey, beef, lamb, fish or egg- these all go nicely. In the cooler weather serve the protein hot to warm you up on a cold winters day. I like to eat with the seasons and shop from my local farmers markets. I will pick up whatever produce the farmers are growing at that time- feel free to make swaps so that you can also eat seasonally.


Creamy Cauliflower Salad

Here I used a purple cauliflower and added some left over chicken from roast the night before.


1 large organic cauliflower

1 organic garlic clove

1 tbsp organic extra virgin coconut oil

2 cups organic tomatoes

1 large organic carrot, grated

1 organic capsicum

2 organic spring onion

1 medium size organic cucumber

1 cup organic cheese, grated- you can use any type of semi-soft or hard cheese I’ve used both cheddar and goat feta and they are both nice

1/2-3/4 cup organic grass-fed sour cream. Look for a brand that does not add anything to the sour cream, a proper sour cream will be a lot runnier than the ones with additives. If you can’t find one, use grass-fed cream instead, preferably raw.

Himalayan salt to season


1) Roughly chop the cauliflower and use a food processor until it resembles rice, don’t over process

2) Heat the oil to medium heat in a large fry pan. Add the cauliflower and garlic and cook until still slightly tender. Once cooked put into a large salad bowl

3) Chop the remaining vegetables and add to the cauliflower, along with the grated cheese

4) Add the sour cream and mix well


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