Spring Detox Cauliflower Salad
An herby, fresh vegan power salad featuring cauliflower, apples, shallots, roasted spiced chickpeas, and a quick grainy mustard dressing.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
4 servings
- 1 14 -ounce can chickpeas, drained and rinsed
- chili powder, salt, and pepper
- 1 head cauliflower, cut into florets
- 1 apple, sliced thin
- 1 shallot, sliced thin
- a handful of parsley and mint, chopped
- 2 firm avocados, cut into chunks
- 2 tablespoons grainy mustard
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/4 cup water
- juice and zest of one lime
- salt and pepper, to taste
Steps
-
Preheat oven to 400 degrees. Place chickpeas on a baking sheet lined with parchment. Drizzle with olive oil and sprinkle with chili powder, salt, and pepper to taste. Roast for 20-30 minutes until crispy and browned.
-
Working in batches, run the cauliflower florets through a food processor until you get “rice” – it should take about 20-30 pulses.
-
Shake up all the ingredients in a jar, or whisk together. Taste and adjust.
-
Toss everything together. That’s it!
Nutrition Facts (per serving)
Macronutrients
Calories48424% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 1.200
Per Serving
Rp 300/serving
🏠 Save ~Rp 2.400 compared to buying!
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -ounce can chickpeas | 1 | Rp 12.000/kg | Rp 1.200 |
| chili powder | - | - | - |
| cauliflower | 1 head | - | - |
| apple | 1 | - | - |
| shallot | 1 | - | - |
| a handful of parsley and mint | - | - | - |
| firm avocados | 2 | - | - |
| grainy mustard | 2 tablespoons | - | - |
| honey | 2 tablespoons | - | - |
| olive oil | 0.25 cup | - | - |
| water | 0.25 cup | - | - |
| juice and zest of one lime | - | - | - |
| salt and pepper | - | - | - |
*Estimated market prices, may vary by region
Source: Pinch of Yum
by Lindsay Ostrom
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