1 head of cauliflower, riced
2 cans of chickpeas, rinsed and towel dried
sea salt and ground pepper
1 T grainy seed mustard
1/2 T maple syrup
bunch of radishes, thinly sliced
handful of fresh parsley, coarsely chopped
2 bunches of green onions, sliced
1 crisp apple, thinly sliced (I like honeycrisp.)
1/2 cup sliced almonds
First you need to roast your chickpeas. If you have never done this, trust me, it is life-changing good. Preheat oven to 350F. Place dried chickpeas on a cookie sheet and sprinkle with 1T EVOO, sea salt, pepper, chili powder, oregano and cayenne pepper. Roast for 20 minutes, stir, and roast for another 15-20 minutes to desired crispness. (These are an amazing protein snack and pack a punch in any salad.)
Next, “rice” your cauliflower. This is easy. Just place small chunks into your food processor and blend until rice-like. (Warning: it gets messy!)
Combine your “rice”, radishes, green onion, parsley, apple and almonds in large bowl.
Mix your salad dressing: 1/2 cup EVOO, 1/2 T maple syrup and 1 T mustard. (Taste it. Do you like it?! If not, adjust as necessary.) Drizzle on above salad mix.
*Original recipe found here: http://www.thefirstmess.com/2014/04/09/vegan-cauliflower-and-roasted-garbanzo-rice-and-peas-recipe/
*Holy crap! I have a terrible phone camera. One month until a new phone will replace this one, and I hopefully will be taking better food pictures again. Maybe it will even inspire me to blog more often. 🙂