Ironically, Springtime Cauliflower Salad’s best feature may not be the cauliflower. The cauliflower forms a tender base in its riced form, but the real stars are what’s piled on top of it! That includes crunchy and flavorful toasted chickpeas, creamy avocados, and crisp apples. Oh, and don’t forget the dressing! So tangy! So sweet! So delicately citrus-flavored! It’s spring and that calls for Springtime Cauliflower Salad!
Ingredients
For the chickpeas:
- 1 (14-ounce) can chickpeas, drained and rinsed
- olive oil, to taste, for drizzling
- chili powder, to taste
- salt, to taste
- pepper, to taste
For the cauliflower rice:
- 1 head cauliflower, cut into florets
- For the dressing:
- 2 tablespoons grainy mustard
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/4 cup water
- juice and zest of 1 lime
- salt, to taste
- pepper, to taste
For the salad:
- 1 apple, sliced thin
- 1 shallot, sliced thin
- parsley, chopped, to taste
- mint, chopped, to taste
- 2 firm avocados, cut into chunks
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a baking sheet with parchment paper.
Step 3 –Place the chickpeas on the prepared baking sheet and drizzle them with the olive oil and sprinkle them with the chili powder, the salt, and the pepper.
Step 4 –Roast the chickpeas until they are crispy and browned, about 20-30 minutes.
Step 5 –In batches, run the cauliflower florets through a food processor until they are riced, about 20-30 pulses.
Step 6 –In a jar with a lid or a bowl, add the mustard, the honey, 1/4 cup of the olive oil, the water, the lime juice, the lime zest, the salt, and the pepper and shake the jar or whisk them until they are combined. Taste for seasoning.
Step 7 –In a large bowl, toss the chickpeas, the cauliflower rice, the apple, the shallot, the parsley, the mint, the avocados, and the dressing together.
Step 8 –Serve.
