\nDifficulty<\/strong>: easy
\nPrep Time<\/strong>: 10 minutes
\n
![\"trout](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2017\/10\/Trout-Cauliflower-salad-1x56.jpg\")
<\/strong>Cooking Time<\/strong>: 15 minutes<\/p>\nFOR THE CAULIFLOWER COUSCOUS SALAD BOWL<\/h4>\n
1 small to medium-sized head cauliflower
\n250 g smoked trout fillet
\nsmall handful frozen peas, thawed
\n1 ripe avocado, roughly sliced
\na few fresh mint leaves, for garnishing
\nsalt and freshly ground black pepper<\/p>\n
FOR THE HORSERADISH DIP<\/h4>\n
\u00bc cup olive oil
\n2 Tbsp lemon juice
\n1\u20132 tsp creamed horseradish
\npinch of salt
\na little healthy natural sweetener<\/p>\n
WHAT TO DO<\/h4>\n
Roughly chop the cauliflower and add to a food processor. Blitz for 1\u20132 minutes, or until the cauliflower has a grain-like consistency, similar to couscous.<\/p>\n
Prepare the dressing by mixing all the ingredients together. Check for seasoning.<\/p>\n
Add the cauliflower to a large saucepan of lightly salted boiling water and cook for 2\u20133 minutes. Drain well and divide between two serving bowls.<\/p>\n
Top the \u2018couscous\u2019 with flaked smoked trout, sprinkle over the peas, and add the avocado slices and mint leaves. Season to taste with salt and pepper and dress generously with the horseradish dressing. Eat as soon as possible.<\/p>\n
Notes<\/strong>: Add a handful of home-grown mung bean sprouts for a dose of extra goodness.<\/p>\n To make your own trout at home, preheat the oven to 190 \u00b0C, place the raw trout fillet in a shallow baking dish, drizzle with olive oil and a sprinkling of whole yellow mustard seeds and a little chopped fresh dill, season, and then bake for about 8 minutes, or until just cooked through.<\/p>\n Check out Sarah’s Lentil and Lamb Bobotie Recipe<\/a> and her\u00a0Maple Pecan Pie.<\/a><\/p>\n
![\"Sarah](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2017\/08\/Leaderboard728x90.jpg\")
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