Ingredients:
- 100 g leafy greens (such as romaine lettuce, spinach or green leaf lettuce)
- 1 to 2 tablespoons lime, lemon or orange juice for serving
- Red pepper flakes for serving (optional)
Cauliflower rice
- 1 medium cauliflower, cut into florets
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/4 to 1/2 tsp Cayenne pepper
- 2 tbsp finely chopped fresh coriander
Salsa
- 300 g diced tomatoes
- 1 garlic clove, finely chopped
- 7g fresh coriander, coarsely chopped
- 1/2 chopped red onion
- 2 tbsp lime juice
guacamole
- 1 avocado
- 1 to 2 tbsp lime juice
- 1/2 garlic clove, finely chopped
- 2 tbsp finely chopped red onion
- 40 g diced tomatoes
Preparation:
To make the cauliflower rice, place the cauliflower florets in a food processor and pulse until you get a coarse, rice-like texture. You can also do it by hand if you don’t have a suitable food processor available. Add the spices and coriander and mix.
To make the salsa, combine tomatoes, garlic, cilantro, red onion and lime juice in a small bowl and stir until evenly combined. Put aside.
To make the guacamole, combine the avocado, lime juice, garlic, red onion and tomatoes in a small bowl and stir until evenly combined. Put aside.
If you prefer a simple avocado paste instead of guacamole, mash the avocado with a fork and mix evenly with 1–2 tablespoons of lemon juice.
Divide the greens, cauliflower rice, salsa and guacamole or mashed avocado among serving bowls. Drizzle with lemon or orange juice and sprinkle with red pepper flakes if desired. Serve immediately.
Bon appetit!
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