Michelle Cooks: Cauliflower Salad

Cauliflower 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

INSTRUCTIONS

  1. 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.
  2. Cauliflower Prep:Working in batches, run the cauliflower florets through a food processor until you get “rice” – it should take about 20-30 pulses.
  3. Dressing:Shake up all the ingredients in a jar, or whisk together. Taste and adjust.
  4. Assembly:Toss everything together. That’s it!
Categories: Michelle Cooks, Recipes, the four, Wellness Wednesday – the four