Detox Cauliflower Salad
Detox cauliflower salad A herby, fresh vegan power salad featuring cauliflower, apples, shallots, roasted spiced chickpeas, and a quick grainy mustard dressing. INGREDIENTS
Cauli Salad: 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.
Jar Dressing: 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.
Chickpeas: 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.
Cauliflower Prep: Working in batches, run the cauliflower florets through a food processor until you get “rice” – it should take about 20-30 pulses.
Dressing: Shake up all the ingredients in a jar, or whisk together. Taste and adjust.
Assembly: Toss everything together. That’s it!