Super easy and quick week night meal that's ready in just about 10 minutes (and that's the time it takes to boil the eggs!
Course Main
Cuisine Japanese
Keyword cauliflower, quick, summer
Diet Gluten free, Low carb, Paleo
Prep Time 15 minutesmins
Total Time 15 minutesmins
Servings 2people
Calories 545
Author Simone van den Berg
Ingredients
1cauliflowerchopped into rice like structure
1avocadosliced and formed into a rose
2eggscooked
1/2cucumbercut in cubes
1mangocut in cubes
1beetrootcooked and in cubes
Dressing:
3tbspmayonaise
1tbspsweet chili sauce
pepper
salt
Instructions
I like to chop my cauliflower with a food processor but you can do it by hand if you want to. I eat the cauliflower raw.
Take two big bowls and start with the base of the bowl; your cauliflower. Fill most of the bowl with that.
Top the cauliflower with your toppings and add a bit of the dressing on top.
Serve with the remaining dressing on the side
Notes
Due to the sugar content in sweet chili sauce it is best to make your own. You can substitute the sweet chili for sriracha sauce (which usually doesn't contain sugar)