So, you’re having a braai (BBQ); this is a great alternative to the traditional and popular potato salad. If you’re going to store any left overs, just be sure to remove any chunks of avo pieces, and replenish with fresh avo the next day.

INGREDIENTS

• 4 cups cauliflower florets about ½ medium head.
• 2 cloves chopped garlic.
• 2 tablespoons olive oil or avocado oil.
• 1 ripe avocado.
• 4 hard-boiled eggs peeled.
• 4 sprigs of spring onions / chives chopped.

Dressing

• ½ cup mayonnaise (I use Hellman’s Real Mayonnaise).
• 1 tablespoon hot English mustard.
• Juice of half a lemon.
• ½ teaspoon salt.
• ½ teaspoon black pepper.
• 2 tablespoons shopped parsley for garnish.

1. Preheat the oven 180c degrees.
2. Toss the cauliflower florets in the oil and season with salt and pepper and garlic.
3. Place the cauliflower in an oven proof dish and cook for 15 minutes until golden.
4. Remove the cauliflower from the oven and allow to cool for 5 minutes.
5. In a small bowl mix the dressing ingredients together.
6. Chop or slice the hard-boiled eggs.
7. In a medium bowl place the cauliflower, spring onions and hard-boiled egg pieces.
8. Pour the dressing over the cauliflower mixture and gently mix until everything is covered.  Toss the dressing through all the ingredients.
9. Place in the fridge for 1 hour to chill.
10. Before serving, remove the skin and stone from the avocado. Cut into chunks.
11. Add the avocado to the salad and mix.
12. Serve with chopped parsley.