Cauliflower Salad

PREP TIME: 35 MINS

COOK TIME: 20 MINS

SERVINGS: 4-6 SERVINGS  

INGREDIENTS

Cauliflower Salad:

1 can Chickpeas, drained, rinsed and patted dry with a teatowel

Chili powder, Paprika, Salt, & Pepper (or your favourite spice blend)

1 head Cauliflower

1 Apple, thinly sliced (I think green apple is nicer, but red works too)

1 Spring onion, thinly sliced

Mint and Coriander , chopped (parsley can be used in place of coriander)

2 Avocados, cut into chunks

FOR THE DRESSING:

1 ½ tablespoons whole grain mustard

2 tablespoons honey

1/4 cup olive oil

1/8 cup water

juice and zest of one lime

salt and pepper, to taste

INSTRUCTIONS

Preheat oven to 180 degrees celcius.
Place chickpeas on a baking tray, drizzle with olive oil and sprinkle with chili powder, paprika, salt, and pepper to taste.
Roast for 20-30 minutes until crispy and browned.
Leave chickpeas in oven for a few minutes to begin to cool.

Cut a third of the cauliflower into small florets, drizzle with olive oil and roast for 10-15 minutes.

With the remaining cauliflower, using a food processor, process to make cauliflower “rice” - ensure not to process too log, this only takes a few seconds.

Dressing:
Add all dressing ingredients to a jar and shake to combine.
Taste and adjust.

To Serve

Place cauliflower rice in a large serving dish.
Top with roasted cauliflower and chickpeas, thinly sliced apple & springs onions and chopped avocdo,
Drizzle dressing and toss to combine.
Sprinkle chopped mint and coriander (or parsley) on top to serve

TIPS: To keep chickpeas crunchy, combine just before serving or seperate chickpeas and add to salad just prior to serving.