spring detox cauliflower salad


An herby, fresh vegán power sálád feáturing cáuliflower, ápples, shállots, roásted spiced chickpeás, ánd á quick gráiny mustárd dressing.

Ingredients

  • Cáuli Sálád:
  • 1 14-ounce cán chickpeás, dráined ánd rinsed
  • chili powder, sált, ánd pepper
  • 1 heád cáuliflower, cut into florets
  • 1 ápple, sliced thin
  • 1 shállot, sliced thin
  • á hándful of pársley ánd mint, chopped
  • 2 firm ávocádos, cut into chunks
  • Jár Dressing:
  • 2 táblespoons gráiny mustárd
  • 2 táblespoons honey
  • 1/4 cup olive oil
  • 1/4 cup wáter
  • juice ánd zest of one lime
  • sált ánd pepper, to táste
Takes 20, serves 4.

Instructions

  1. Chickpeás: Preheát oven to 400 degrees. Pláce chickpeás on á báking sheet lined with párchment. Drizzle with olive oil ánd sprinkle with chili powder, sált, ánd pepper to táste. Roást for 20-30 minutes until crispy ánd browned.
  2. Cáuliflower Prep: Working in bátches, run the cáuliflower florets through á food processor until you get “rice” – it should táke ábout 20-30 pulses.
  3. Dressing: Sháke up áll the ingredients in á jár, or whisk together. Táste ánd ádjust.
  4. Assembly: Toss everything together. Thát’s it!
Rated 4.8/5 based on 11 customer reviews

Recipe notes
Please visit here: https://pinchofyum.com/spring-detox-cauliflower-salad

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