Cauliflower has finally found its time in the limelight! It used to be the forgotten about vegetable, left in the fridge until it was time to be transferred to compost, but now it’s one of the major tools in the low-carb nutrition tool-kit! You can bulk up meals by turning cauliflower into ‘rice’ and here we are creating ‘steaks’ to soak up the gorgeous sauce we have created made from avocado, herbs and olive oil. Nutritionally, this dish packs a Vitamin C punch! We need 45mg per day and one serve of this dish gives us 78mg 🙂 Vitamin C is incredibly clever to which our bodies excrete what we do not use, so this way we have plenty in the system to help us absorb iron, strengthen our immune systems, and helps us with the maintenance of our cartilage, bones, and teeth. If you do not like cauliflower as much as we do, you can swap it for zucchini or portobello mushrooms instead, but popping this fresh, herby and creamy chimichurri on top would convert any nay-sayer. Hot tip: if you have avocado’s that really need to be used, this bright vibrant sauce keeps in the fridge for up to 3 days.

30 minutes
8 ingredients
4 servings

Ingredients:
1/2 cup Red Wine Vinegar
1 cup Coriander (thick stems removed)
1/4 cup Fresh Oregano (stems removed)
4 Garlic (cloves, minced)
3/4 cup Extra Virgin Olive Oil (divided)
1 tsp Sea Salt
2 Avocado (peeled and cubed)
1 head Cauliflower (sliced into steaks)