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1 large ripe avocado, halved and seeded (or two small avocados, halved and seeded)

1 tablespoon extra virgin olive oil, divided

1 cup cauliflower florets (small florets) or crumbles

1 cup shredded Brussels sprouts

Sea salt, to taste

  1. Preheat oven to 400 degrees F.
  2. Brush cut sides of the avocado with a little oil and set aside.
  3. Combine cauliflower and Brussels sprouts with remaining oil and place on baking sheet lined with non-stick foil. Roast in oven for about 10 minutes, or until lightly browned and starting to crisp.
  4. Meanwhile, preheat grill or grill pan to medium-high heat. Place avocado halves cut side down on the hot grill, and cook just until grill marks appear, about 2 minutes.
  5. Spoon roasted veggies into the grilled avocado halves and season with salt to taste. Serve any extra roasted veggies on the side.

Serving suggestion: Serve with lemon or orange wedges. Variation: add a little diced pancetta or bacon to the veggies before roasting or for a smoky vegan option top with veggie bacon or pan-fried dulse.

Recipe and photo provided by the California Avocado Commission.


Calories: 250
Total Fat: 22g
Saturated Fat: 3g
Sodium: 35mg
Total Carbohydrate: 15g
Sugars: 3g
Fiber: 9g
Protein: 5g

Yield: 2

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