Prep Time: 45 mins | Total Time: 45 mins | Yield: 10 Servings
After eating this salad, you will surely love cauliflower even more! This recipe takes a simple cauliflower to the next level! The incredible taste of the dressing is very addicting! Try this recipe now, and taste perfection yourself. Enjoy!
Ingredients:
1/4 c extra virgin olive oil
1 medium head cauliflower, about 1 3/4 to 2 lbs. (6 to 7 c small florets)
1 (15 oz.) can chickpeas, drained and rinsed (or use 1 1/2 c cooked chickpeas)
1 tsp finely grated lemon zest (from 1 lemon)
1/2 tsp fine sea salt, plus more to taste
1/2 c fine fresh herbs like parsley, dill, or mint, chopped
1/2 c pickled red onions, chopped, optional
1/4 tsp crushed red pepper flakes, optional for some heat
1/4 c freshly squeezed lemon juice, plus more to taste
1/2 tsp fresh ground black pepper
Directions:
Remove the core and leaves from the cauliflower. Slice the cauliflower individually and put them into a large mixing bowl.
Chop the stems of the cauliflower and put them into the bowl as well.
Sprinkle 1/2 tsp black ground pepper and 1/2 tsp fine sea salt over the florets, then toss to coat.
Add olive oil, salt, red pepper flakes, lemon zest, and lemon juice into a mixing bowl. Stir everything until well blended.
Transfer the dressing into the bowl with the cauliflower together with the herbs, pickled onions, and chickpeas. Toss again until completely coated. Add more juice or seasonings if needed.
Allow the salad to rest for half an hour in the fridge to incorporate all the flavors.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to a week.
I highly suggest using pickled onions for this recipe. They give an amazing taste to the salad!
Feel free to add ham instead of chickpeas if you prefer.
Nutrition Facts:
NUTRITION PER SERVING: Serving Size 1 cup / Calories 140 / Total Fat 7.2g / Saturated Fat 1g / Cholesterol 0mg / Sodium 237.7mg / Carbohydrate 15.8g / Dietary Fiber 4.9g / Total Sugars 2.7g / Protein 5.3g
Ingredients
- 1/4 c extra virgin olive oil
- 1 medium head cauliflower, about 1 3/4 to 2 lbs. (6 to 7 c small florets)
- 1 (15 oz.) can chickpeas, drained and rinsed (or use 1 1/2 c cooked chickpeas)
- 1 tsp finely grated lemon zest (from 1 lemon)
- 1/2 tsp fine sea salt, plus more to taste
- 1/2 c fine fresh herbs like parsley, dill, or mint, chopped
- 1/2 c pickled red onions, chopped, optional
- 1/4 tsp crushed red pepper flakes, optional for some heat
- 1/4 c freshly squeezed lemon juice, plus more to taste
- 1/2 tsp fresh ground black pepper
Instructions
Remove the core and leaves from the cauliflower. Slice the cauliflower individually and put them into a large mixing bowl.
Chop the stems of the cauliflower and put them into the bowl as well.
Sprinkle 1/2 tsp black ground pepper and 1/2 tsp fine sea salt over the florets, then toss to coat.
Add olive oil, salt, red pepper flakes, lemon zest, and lemon juice into a mixing bowl. Stir everything until well blended.
Transfer the dressing into the bowl with the cauliflower together with the herbs, pickled onions, and chickpeas. Toss again until completely coated. Add more juice or seasonings if needed.
Allow the salad to rest for half an hour in the fridge to incorporate all the flavors.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to a week. I highly suggest using pickled onions for this recipe. They give an amazing taste to the salad! Feel free to add ham instead of chickpeas if you prefer.
