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!