Smoked Trout and Cauliflower Couscous Salad Bowls with Horseradish Dressing

Name: Smoked Trout and Cauliflower Couscous Salad Bowls with Horseradish Dressing
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: Serves 2
Ingredients: ¼ cup olive oil; a little healthy natural sweetener; salt and freshly ground black pepper; a few fresh mint leaves, for garnishing; 1 ripe avocado, roughly sliced; small handful frozen peas, thawed; 250 g smoked trout fillet; 1 small to medium-sized head cauliflower; pinch of salt; 1–2 tsp creamed horseradish; 2 Tbsp lemon juice

Preparation info

Serves
2

Difficulty
Easy
Ready in
20 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

1 small to medium-sized head cauliflower
250 g smoked trout fillet
small <

Main course
Pescatarian
Gluten-free

Method

What to do

Roughly chop the cauliflower and add to a food processor. Blitz for 1–2 minutes, or until the cauliflower has a grain-like consistency, similar to couscous.
Prepare the dressing by mixing all the ingredients together. Check for seasoning.
Add the cauliflower to a large saucepan of lightly salted boiling water and cook for 2–3 minu