Herby Cauliflower Salad with Chickpeas #vegetarian #glutenfree

Herby Cauliflower Salad with Chickpeas #vegetarian #glutenfree

Meet my new most loved cauliflower serving of mixed greens formula. Because of a light lemony dressing and bunches of new herbs, this straightforward cauliflower serving of mixed greens tastes shockingly delightful and keeps going in the refrigerator for quite a long time.

Stop and think for a minute. I like cauliflower, particularly if it's broiled, yet cutting straight to the chase, I don't LOVE crude cauliflower. That was until we were out at an eatery and requested a charcuterie plate. On the plate, there was an assortment of meats and cheeses, however what both Adam and I propped up back to was a crude, sort of-cured, cauliflower serving of mixed greens.

It took my breath away. So's the manner by which somebody who wasn't the greatest enthusiast of crude cauliflower, is here attempting to persuade you to attempt this crude cauliflower plate of mixed greens.


Herby Cauliflower Salad with Chickpeas #vegetarian #glutenfree


  • 1 medium head cauliflower, about 1 3/4 to 2 pounds (6 to 7 cups small florets)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • 1/4 cup fresh squeezed lemon juice, plus more to taste
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes, optional for some heat
  • 1 (15-ounce) can chickpeas, drained and rinsed (or use 1 1/2 cups cooked chickpeas)
  • 1/2 cup fine fresh herbs like parlsey, dill, or mint, chopped
  • 1/2 cup pickled red onions, chopped, optional, see our pickled onions recipe


  1. Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
  2. Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
  3. To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
  4. Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
  5. The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.

For more detail : bit.ly/2Y9kHzy

Read More Our Recipe : Chicken Burrito Bowl

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