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 OstromIngredients
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
Macronutrients
Calories484
Source: Pinch of Yum by Lindsay Ostrom
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