Cauliflower “rice” Salad (vegan)

Cauliflower “rice” Salad (vegan)

I recently came upon this recipe while scrolling through Instagram and spotted it on Pinch of Yum. I brought it to a dinner party a couple of nights ago and nary a scrap was left in the bowl! It is a light and fresh salad; perfect for these warm nights we’ve been having in Amsterdam. The collection of ingredients works really well together. I am a huge fan of lime; and adding fresh mint and parsley, truly makes this citrus sing! As described by Pinch of Yum, this salad is “strange, maybe even unpredictable, but ridiculously delicious.” Agreed!!
If, like me, you are headed out to your Saturday market, make a point of picking up the ingredients for this dish. I think you’ll be oh-so-satisfied with this captivating combination.
Eat good food xxx

Ingredients for the salad:

  • 1 x 350 gram jar of chickpeas
  • chilipowder, smoked paprika powder, salt, and pepper
  • 1 head of cauliflower, cut into florets
  • 1 apple, sliced thin
  • 1 shallot, sliced thin
  • a handful each of mint, and curly parsley, chopped fine
  • 2 ripe avocados, cut into bite-sized chunks

For the dressing:

  • 2 Tbsp grainy mustard
  • 2 Tbsp maple syrup
  • 1/4 cup best quality olive oil
  • juice and zest of one lime
  • salt and pepper, to taste

To make the salad:

  1. Chickpeas: Preheat your oven to 400 degrees. Place the chickpeas on a baking sheet lined with parchment. Drizzle with olive oil and sprinkle with chili powder, smoked paprika, 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. Salad Prep: Chop and slice the apple, shallot, and the herbs and place in a bowl with the cauliflower rice. Pour the dressing over the salad and toss. Add the roasted chickpeas and avocado at the last minute (so the chickpeas don’t get soggy, and the avo doesn’t begin to brown) give it another toss, and serve!

To make the dressing:

Place all ingredients for the dressing into a small mixing bowl and whisk together. Or, place them in a jar and give it a good shake. Please note, the original recipe calls for 1/4 cup of water in the dressing. I have now made this twice, and think the water, well, just makes the salad… watery. I have omitted it.

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