CHOOSING SIDES

CAULIFLOWER ‘POTATO’ SALAD

SERVES 8

KEEP ON TRACK per serving

FAT 26G CARBS 11G PROTEIN 16G

2 whole cauliflowers
10ml apple cider vinegar
3 bay leaves
1 cup full cream yoghurt
1 cup mayonnaise
1 tbsp whole grain mustard
2 tsp lemon juice
4 gherkins, chopped
1 red onion, peeled and chopped a handful of chopped chives and flat-leaf parsley

1. Break the cauliflower into bite-size florets. Fill a medium-size saucepan with water and add the apple cider vinegar and bay leaves. Boil the cauliflower in the water until cooked but not too soft. Drain and set aside to cool down.

In a small bowl mix the yoghurt, mayonnaise and mustard together.