This is a fabulous example of a dish that is healthy enough to be pitched as a “detox”, but looks, and tastes, phenomenal. One of those dishes that makes you ask “when healthy food can taste this great, why do we eat so much rubbish?!”
Recipe below, but credit must go to PinchOfYum’s Spring Detox Cauliflower salad on which this is very closely based…
(Serves 4 as a light lunch if you get a reasonably big cauliflower)
- 400g can chickpeas
- chilli powder
- 1 decent sized cauliflower
- 1 apple, very thinly sliced
- 1/2 a red onion, very thinly sliced
- handful of parsely and mint, roughly chopped
- small tender florets of sprouting brocolli (whatever I have available to sprinkle over the top!)
- 2 Tbsp of grainy mustard — we’ve been using Sutter Buttes Cabernet mustard which adds a lovely fruity touch (a gift from friends in California)
- 2 Tbsp honey
- 60 ml olive oil
- 60 ml water
- juice and zest of one lime
- Start by roasting the chickpeas. Preheat the oven to 200°C. Spread the chickpeas out on a flat baking tray, drizzle with olive oil and sprinkle with chilli powder, salt and pepper. Roast for 20-30 minutes until the chickpeas are turning crispy.
- Make the dressing. Add all of the dressing ingredients to a jam jar and shake well to combine. I like to use a jar big enough to hold my apple once I’ve sliced it to prevent in going brown.
- Chop the cauliflower into florets and then blitz them in a food processor until they resemble rice.
- Assemble and serve! In a large bowl (I use a large pasta serving bowl) toss everything together except for the chickpeas and the brocolli. Then top with the roasted chickpeas and finally the florets of sprouting broccoli.
P.S. We first discovered the potential of raw cauliflower in a salad a few years back when we came across this recipe for Broccoli and Cauliflower Salad with Lime and Cilantro. Just as good, but less of a “meal on it’s own” — we usally pair with fresh salad leaves and hummus, where for hummus (as with so many things) you can’t beat CookieAndKate (although I always reduce the Tahini to 2 tbsp!).