Smoked Trout and Cauliflower Couscous Salad Bowls with Horseradish Dressing from Wholesome by Sarah

Ingredients

• pinch of salt
• small handful frozen peas, thawed
• 250 g smoked trout fillet
• 1 ripe avocado, roughly sliced
• a few fresh mint leaves, for garnishing
• salt and freshly ground black pepper
• ¼ cup olive oil
• 1–2 tsp creamed horseradish
• 2 Tbsp lemon juice
• a little healthy natural sweetener
• 1 small to medium-sized head cauliflower