Cauliflower, Olive and Currant Salad with Kimchi

Cauliflower is excellent for maintaining a healthy digestive tract!


1 Large Cauliflower (Florets)

1/3 Cup Chopped Almonds – toasted


Green Pitted Olives

Mixed Greens

Spring Onions


Sliced Avocado

Olive Oil


Sea Salt & Pepper


Pre-heat oven 180 Degrees Fan

Toss cauliflower florets in olive oil, sea salt & pepper, place on lined baking sheet and place in the oven for approx 40 mins, stirring halfway through cooking. Pour ACV over currants in a bowl (place to one side to soften) then toast the almonds in a small frying pan, being careful not to burn them. Next chop the olives in half and you can also warm through in the pan. Slice and prepare avocado and then assemble in your favourite bowl with kimchi, spring onion, mixed greens and optional -add a few walnuts if desired.

Happy Healthy Gut & Microbiome!

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