Salade de chou-fleur et sa mangue

Cut the cauliflower into small florets and steam until tender, about 5-7 minutes.

Allow the cauliflower to cool completely in a large bowl.

Peel and dice the mango into small cubes.

Finely chop the red onion and add it to the bowl with the cauliflower.

Chop the cilantro and add it to the mixture.

Add lime juice and olive oil to the bowl, mixing well.

Season with salt and black pepper to taste.

Dice the cucumber and bell pepper, then add them to the salad.

Grate the carrot and mix it in for added crunch.

Finely chop the garlic and add it to the salad.

Sprinkle chili flakes for a touch of heat, adjusting to taste.

Gently fold in diced avocado just before serving to prevent browning.

Taste and adjust seasoning if necessary.

Serve chilled or at room temperature.

Dietary