Myself and avocado on toast have been pretty good mates for a while now, but it’s time to part ways. The end of March see’s me jetting off to sunny Spain for a week of too many Sangrias and overdosing on paella with the family. Prior to that I’m taking a trip to low-carb-ville so I don’t get mistaken for a whale and get shamefully rolled back into the sea by the amigos on the beach. Behold, avocado on cauliflower toast.

As it stands, I’m not a huge fan of cauliflower on its own. But when grated, combined with eggs, salt, pepper and pumpkin seeds, we get on just fine. I often cut down my carb in-take every now and then when I want to shift a few pounds and using cauliflower is a perfect alternative for things like pizza bases, or in this instance, toast. What I like about it is how full you feel after eating it, unlike carb’y cousin: Bread (which always leaves you wanting an extra slice of regret).