This month’s recipe is super easy and quick and makes for a great side-dish or lunch. It’s very flexible and can be eaten straight out of the fridge so it’s ideal to make and portion out for tasty and healthy lunches.
2 heads of organic cauliflower coarsely chopped
2 cups avocado mayo
4 TBSP Dijon mustard
2 TBSP fresh lime juice
2 TBSP minced garlic
¼ cup chopped celery
1 TBSP chipotle pepper pureed
1 1/2 tsp sea salt
3 TBSP finely chopped cilantro leaves
1 medium onion finely chopped
1 red bell pepper chopped (unless nightshades bother you)
Steam the cauliflower for 6 minutes in a large covered pot with about 1/2 inch of boiling water in the bottom. Drain and cool to room temperature.
Meanwhile, stir together the mayo, mustard, lime juice, garlic, chipotle puree, and salt. Stir in the cilantro, onion, pepper, and cooked cauliflower. Serve at room temperature or chill in the refrigerator.
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