★★★★★ | Spring Detox Cauliflower Salad

★★★★★ | The Best Detox Crockpot Lentil Soup
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ An herby, fresh vegan power salad featuring cauliflower, apples, shallots, roasted spiced chickpeas, and a quick grainy mustard dressing. | #let'scooking

Prep time: 00:20
Cook time: 00:20
Total time: 00:40

Yield: 4 Serves
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
## CLICK TO SEE FULL RECIPES ##

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. That’s it!
• Note
• If going sugar free is important to you, make sure to look for a mustard without sugar.
• I like to reserve a few chickpeas and herbs to top the salad, just to make it pretty.
• This salad doesn’t last long once tossed together, so if you’re prepping in advance, keep everything separate.
• Maple syrup or agave would be a perfect sub to make this recipe vegan.


Calories per serving: 484

Fat per serving: 31.7g

Rated 5/5 based on 70.000 customer reviews

★★★★★ | Spring Detox Cauliflower Salad

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