Can I use pre-riced cauliflower from the store?

Absolutely! Pre-riced cauliflower is a great time-saver. You'll need about 4 cups for this recipe. Just make sure it's fresh and not frozen, as frozen cauliflower rice can release too much moisture into your salad.

How can I make this salad more filling?

This salad becomes even more substantial with additional protein. Try adding grilled chicken, flaked salmon, hard-boiled eggs, or extra roasted chickpeas. You could also toss in a handful of quinoa or farro if you want more grains.

Will this salad keep well if I make it for meal prep?

Yes, with a few adjustments! Prepare all components but store the dressing, avocado, and roasted chickpeas separately. Combine everything just before eating to maintain the perfect texture. The undressed salad components will stay fresh for 3-4 days in the refrigerator.

Can I make this if I don't have a food processor?

Definitely! You can chop the cauliflower very finely by hand, or use a box grater with large holes to create a rice-like texture. It will take a bit more time but yields similar results.

Spring Detox Cauliflower Salad Recipe

Description

Looking for a refreshing, nutritious, and easy-to-make salad that’s perfect for a healthy reboot? This Spring Detox Cauliflower Salad delivers a perfect balance of crispy roasted chickpeas and “riced” cauliflower with juicy apples, creamy avocados, and fresh herbs, all tossed in a tangy homemade lime-mustard dressing. It’s the ideal light meal or side dish for any occasion!

Ingredients

Units Scale

Cauli Salad

1 (14-ounce) can chickpeas, drained and rinsed
Chili powder, salt, and pepper (to taste)
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

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Instructions

Chickpeas Preparation
Preheat the oven to 400°F (200°C). Spread the chickpeas evenly on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle chili powder, salt, and pepper as per taste. Roast for 20-30 minutes until the chickpeas are crispy and browned.
Cauliflower Prep
Break the cauliflower into florets and work in batches. Place the florets into a food processor and pulse 20-30 times until you achieve a rice-like texture. Be careful not to over-process to avoid turning it into mush.
Make the Dressing
Combine the grainy mustard, honey, olive oil, water, juice, and zest of one lime in a jar. Shake the jar thoroughly until well combined. Alternatively, whisk the ingredients in a bowl. Taste and adjust seasoning as needed with salt and pepper.
Assembly
In a large bowl, combine the roasted chickpeas, cauliflower rice, sliced apple, shallot, fresh parsley, mint, and avocado chunks. Drizzle the prepared dressing on top and gently toss everything together to ensure well-coating. Serve immediately and enjoy the refreshing salad!

Notes

If you don’t have a food processor, you can finely chop the cauliflower by hand.
For added crunch, sprinkle toasted nuts or seeds (e.g., sunflower seeds or almonds) over the salad.
This salad can be made ahead, but for best results, add the avocados and dressing just before serving to keep the ingredients fresh.
Any leftovers can be stored in an airtight container in the fridge for up to 2 days.

Nutrition

Serving Size: 1 Serving
Calories: 280kcal
Sugar: 8g
Sodium: 310mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg