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.
Wilna Eksteen

Wilna Eksteen

Registered Dietician

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



  • 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


  • 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

Equipment List

  • Cutting board 
  • Knife
  • Whisk
  • Large serving dish


Step One

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

Step Two

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

Step Three

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

Step Four

Remove the soaked cranberries from the soaking liquid. 

Step Five

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

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