Cauliflower and avocado rémoulade


Cauliflower and avocado rémoulade
The combination of cauliflower and avocado is generally a successful one. In this recipe the cauliflower is grated tabbouleh style then mixed with the avocado and a rémoulade dressing for a fresh, summery starter.
36 K
Grade this recipe:
Keywords:
Last modified on: June 26th 2022
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 10 min.
Cauliflower and avocado rémoulade : Stage 1
Grate 500 g cauliflower.

Stage 2 - ⌛ 2 min.
Cauliflower and avocado rémoulade : Stage 2
Tip the "crumbs" into a salad bowl and drizzle 3 tablespoons lemon juice and 3 tablespoons olive oil over. Salt, pepper and mix well.

Check the seasoning.

Stage 3 - ⌛ 4 min.
Cauliflower and avocado rémoulade : Stage 3
Prepare and finely slice 1 spring onion (scallion), add to the grated cauliflower and mix.

Stage 4 - ⌛ 3 min.
Cauliflower and avocado rémoulade : Stage 4
Prepare 1 avocado and cut into small pieces.

Stage 5 - ⌛ 2 min.
Cauliflower and avocado rémoulade : Stage 5
Add to the bowl along with 4 tablespoons rémoulade dressing...

Stage 6 - ⌛ 1 min.
Cauliflower and avocado rémoulade : Stage 6
...and mix well.

Stage 7
Cauliflower and avocado rémoulade : Stage 7
Serve however you wish, but for a stylish starter, mould in a dessert ring on individual plates...

Stage 8
Cauliflower and avocado rémoulade : Stage 8
...then remove the ring and garnish with thyme or chive flowers.
Remarks
You can use rémoulette dressing or mayonnaise instead of the rémoulade dressing. If you do this, add the same quantity of vinegar as lemon juice to the grated cauliflower.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=6 %30 RDI=3 %90 RDI=10 %950 RDI=50 %3,980 RDI: 50 %
Per 100 g1 RDI=1 %3 RDI=0 %8 RDI=1 %90 RDI=5 %390 RDI: 5 %
Per person3 RDI=1 %8 RDI=1 %20 RDI=3 %240 RDI=10 %1,000 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, Sulfites, mustard
How much will it cost?
  • For 4 people : 2.70 €
  • Per person : 0.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Oxtail Parmentier
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
October 13th 2010327 K4.7 5 hours 50 min.
Pistachio powder or paste
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010400 K 154 50 min.
Home-made doner kebab
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or with chips; the Greek version is served with salad in pitta bread. Here's how to make one yourself if your oven has both a grill and a...
May 20th 2015365 K 15 2 hours 35 min.
Pickled gherkins
Pickled gherkins
Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.
August 21th 2013798 K 73.1 4 hours 40 min.
Carbonnade
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
November 13th 2011230 K 14 2 hours 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page