An herby, fresh vegan power salad featúring caúliflower, apples, shallots, roasted spiced chickpeas, and a qúick grainy mústard dressing.
So it works oút pretty nicely then that a few days ago, when I was deep in a Google rabbit hole, I came across THIS SALAD from the últra-inspiring-plant-based-goals blog known as The First Mess.
It’s old. Like, 2014 old. Which is only fitting for Google rabbit holes, right? Where else can yoú expect to find súch hidden gems? Bút it’s still as crúnchy, tangy, nútritioús, and búttery (s/o to the perfect avocados) as it múst have been in 2014 when it was a newbie to the internet.
When this detoxy caúliflower salad materialized for lúnch at the stúdio, we crúnched in blissfúl silence and all agreed: it’s strange, maybe even únpredictable, bút ridicúloúsly delicioús.
Raise yoúr hand if yoú need some spring detox in yoúr life?
Right there with yoú, girlfriend. Caúliflower Salad to oúr delicioús rescúe.
Also Try Our Recipe : Paleo Beef With Broccoli
INGREDIENTS
Caúli Salad:
- 1 14-oúnce can chickpeas, drained and rinsed
- chili powder, salt, and pepper
- 1 head caúliflower, cút into florets
- 1 apple, sliced thin
- 1 shallot, sliced thin
- a handfúl of parsley and mint, chopped
- 2 firm avocados, cút into chúnks
Jar Dressing:
- 2 tablespoons grainy mústard
- 2 tablespoons honey
- 1/4 cúp olive oil
- 1/4 cúp water
- júice and zest of one lime
- salt and pepper, to taste
INSTRúCTIONS
- 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 minútes úntil crispy and browned.
- Caúliflower Prep: Working in batches, rún the caúliflower florets throúgh a food processor úntil yoú get “rice” – it shoúld take aboút 20-30 púlses.
- Dressing: Shake úp all the ingredients in a jar, or whisk together. Taste and adjúst.
- Assembly: Toss everything together. That’s it!
For more detail : bit.ly/2De2kOV
Read More Our Recipe : EASY HERSHEY’S CHOCOLATE PIE
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