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SPRING DETOX CAULIFLOWER SALAD

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Cheese and pasta and Greek pork pitas are all so super delicious and – I do not say this lightly – they have been exactly what my body and soul have needed throughout the last three months. I see them, I acknowledge their place, and I thank them for helping me heal my broken heart.


When this detoxy cauliflower salad materialized for lunch at the studio, we crunched in blissful silence and all agreed: it’s strange, maybe even unpredictable, but ridiculously delicious.

SPRING DETOX CAULIFLOWER SALAD RECIPE
An herby, fresh vegan power salad featuring cauliflower, apples, shallots, roasted spiced chickpeas, and a quick grainy mustard dressing.


INGREDIENTS
Cauli 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!

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