• CRAIG BRYAN

Healthy Recipe, Detox Cauliflower Salad




An herby, fresh vegan power salad featuring cauliflower, apples, shallots, roasted spiced chickpeas, and a quick grainy mustard dressing. From Pinch of Yum.


INGREDIENTS

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

INSTRUCTIONS

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.


NUTRITION

Serves 4

Calories Per Serving: 484

Fat, 32g

Sodium, 260mg

Carbohydrate, 49g

Fiber, 17g

Protein, 11g

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