Arugula Salad with Turmeric Cauliflower

Ingredients

• 800 g small cauliflower (1 small cauliflower)
• 1 tbsp turmeric powder
• Salt
• 200 g red bell pepper (1 red bell pepper)
• 200 g yellow bell pepper (1 yellow bell pepper)
• 150 g pineapple chunks
• 1 lemon
• 1 Avocado
• 80 g Arugula (1 bunch)
• 200 g orange (1 orange)
• 150 g Yogurt (1.5% fat)
• Pepper
• chili flakes

Instructions

1. 1.

   Clean cauliflower, halve it, remove the stem, wash and cut into florets, then cook in boiling salted water with turmeric over medium heat for about 10 minutes.

2. 2.

   Halve bell peppers, deseed, wash and cube them. Cut pineapple into small cubes. Halve lemon and squeeze out the juice. Halve avocado, remove the pit, lift the flesh from the skin, slice into strips and drizzle with half of the lemon juice.

3. 3.

   Wash arugula and pat dry. Peel orange so that all the white pith is removed; cut fruit segments between the membranes, catching the juice. Mix yogurt with remaining lemon juice, orange juice, salt and pepper.

4. 4.

   Combine cauliflower, peppers, pineapple, avocado and arugula, distribute into bowls, drizzle with dressing and sprinkle chili flakes.