cauliflower and street salad; Winter vitamin detox bomb

Cauliflower and street salad

Cauliflower and street salad are the perfect choice for a meal after so many days of overeating on holiday. It’s time for detox!

We present the perfect combination of two superfoods that will keep you healthy, but also one that will help you cleanse your body of toxins.

Cauliflower is a rich source of allicin, a component that in many cases reduces the risk of heart attack. These vegetables also contain ingredients that help lower bad cholesterol levels in the blood. As cauliflower is low in calories, it is an ideal food for weight loss and can also help lower blood pressure. Thanks to vitamin B, magnesium, potassium and niacin, this root promotes bone and blood health and strengthens the immune system.

Try it … cauliflower stuffed with keto is the perfect meal

On the other hand, the street is rich in essential minerals such as potassium and magnesium. While potassium helps reduce the risk of heart disease and helps manage blood pressure, magnesium helps protect the body from type 2 diabetes. .

As I said, street and cauliflower are a winning combination, and below we present a variant where you can combine them.

Cauliflower and street salad


1 head of cauliflower, chopped
1 street head, chopped
1 fennel, chopped
1/2 cup roasted and salted pumpkin seeds
a cup of chickpeas
3 tablespoons avocado oil
2 tablespoons apple cider vinegar
2 chopped onions
1 species branch, chopped
1 tablespoon maple syrup (honey can also be made)
2 tablespoons lemon juice
so pepper

Try it … Salad with kale, blueberries, pineapple and beets


  1. Preheat the oven to 250 degrees.
  2. Pour two tablespoons of chopped avocado oil over the avocado, sprinkle with salt and pepper.
  3. Place on a baking sheet lined with parchment paper and bake for 10 minutes.
  4. Remove the cauliflower and turn and return to the oven
  5. Repeat the process until the cauliflower is soft. Allow to cool.
  6. Pour the chopped fennel into a bowl and pour in a tablespoon of lemon juice, 1/2 teaspoon of avocado oil and a pinch of salt. This procedure softens the fennel and gives it a full flavor.
  7. Pour into a large bowl of chopped kale and pour in avocado oil (perhaps olive oil), 2 tablespoons apple cider vinegar and half a tablespoon of salt. Rub the marinade on the vegetables and set aside.
  8. Mix cauliflower, kale, fennel, dill, onion, chickpeas and pumpkin seeds in a large bowl. Add another tablespoon of avocado oil (or olive oil) and add a tablespoon of lemon juice, a tablespoon of maple syrup (or honey) and pepper to taste.
  9. Mix everything well and enjoy the rhapsody of flavor!

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