Springtime Cauliflower Salad

Name: Springtime Cauliflower Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
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

Vegetarian Oven Gastro-Pub

Time: 40 minutes

Yield: 4 servings

About

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.

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