Ingredients

1 medium head cauliflower, washed, dried and chopped
8 asparagus spears, chopped into pieces
1/2 red onion, chopped roughly
1 tbsp coconut oil
8 cloves garlic, crushed and chopped. or 1 tbsp garlic powder
10 cherry tomatoes, halved
1 stalk celery, sliced
1/4 cup pine nuts (optional)

Sauce

1/4 cup olive oil
1 tbsp apple cider vinegar
1 cup fresh basil leaves
Pinch Himalayan salt
Ground black pepper

Method

Chop cauliflower into small pieces and process in batches until you reach a couscous consistency.

Transfer to a bowl once processed.

Add the asparagus and garlic to the cauliflower mixture and set aside.

In a small blender, blend the apple cider vinegar, olive oil, basil, salt and pepper until smooth and set aside.

Saute the chopped onions, fresh garlic (if using) in coconut oil over medium heat until caramelised.

Add the cauliflower mixture to the onions and cook, stirring regularly for approximately 5 minutes or until the cauliflower is warmed through.

Transfer the cauliflower mixture back to the bowl and allow to cool.

Once cooled down stir in the celery, tomatoes, pine nuts and sauce. Mix well.

Add salt and pepper to taste.

Enjoy cold or hot.

Serves: 6