Capped Cauliflower and Almond Jumble

Did you know? Cauliflower contains iodine-3-carbinol (I3C), sulforaphane and glucosinolates, all compounds that have potential anti-carcinogenic efffects. Almonds are high in protein and healthy fats and can contribute to lowering blood pressure, blood sugar and cholesterol levels. You can find these healthy components and plenty more in this delicious Capped Cauliflower and Almond Jumble.

Recipe Details

4 Servings

Ready In: 30 minutes

Nutritional Information

Energy: 205 kCal

Protein: 5.5 g

Carbohydrates: 18.9 g

Sugar: 13.8 g

Fat: 12.9 g

Fibre: 4.1 g

Dietary Requirements

Gluten-Free

Lacto-Ovo Vegetarian

Low GI

Equipment List

Cutting board 

Knife

Whisk

Large serving dish

Ingredients

Dressing

  • 3 tbsp low-fat plain smooth cottage cheese
  • 2 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil 
  • 2 tsp Liviana® CBD-Infused Honey 
  • 1 tsp whole-grain mustard
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Salad

  • 1 cup green beans
  • 1 cup cauliflower, florets
  • 1 apple, diced into cubes (1 cm x 1 cm)
  • 2 tbsp low-fat feta cheese
  • 2 tbsp dried cranberries, soaked in boiling water for 10 minutes
  • ¼ cup almonds, roasted
  • 1 tbsp chives, chopped
  • ¼ cup rocket

Method

1. Combine all of the ingredients for the dressing in the bottom of a large serving dish and wisk.

2. Top and tail the beans. Blanch for 4 minutes until bright green and shock with cold water to stop the cooking process. 

3. Place ⅔ of the cauliflower, beans and apple into the large serving dish and combine with the dressing. 

4. Remove the soaked cranberries from the soaking liquid. 

5. Place the rest of the ingredients on top of the tossed ingredients and garnish with some rocket. 

Wilna Eksteen

Registered Dietician

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