spring detox cauliflower salad

An herby, fresh vegan power salad featuring cauliflower, apples, shallots, roasted spiced chickpeas, and a quick grainy mustard dressing.
spring detox cauliflower salad

Cauli Salad:

  1. 1 14-ounce can chickpeas, drained and rinsed
  2. chili powder, salt, and pepper
  3. 1 head cauliflower, cut into florets
  4. 1 apple, sliced thin
  5. 1 shallot, sliced thin
  6. a handful of parsley and mint, chopped
  7. 2 firm avocados, cut into chunks

Jar Dressing:

  1. 2 tablespoons grainy mustard
  2. 2 tablespoons honey
  3. 1/4 cup olive oil
  4. 1/4 cup water
  5. juice and zest of one lime
  6. salt and pepper, to taste


  • 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.
  • Cauliflower Prep: Working in batches, run the cauliflower florets through a food processor until you get “rice” – it should take about 20-30 pulses.