Spring Detox Cauliflower Salad

• can chickpeas, drained and rinsed↗1
• chili powder, salt, and pepper↗
• head cauliflower, cut into florets↗1
• apple, sliced thin↗1
• shallot, sliced thin↗1
• a handful of parsley and mint, chopped
• firm avocados, cut into chunks↗2
• grainy mustard↗2 tablespoon
• honey↗2 tablespoon
• olive oil↗0.25 cup
• water↗0.25 cup
• juice and zest of one lime
• salt and pepper, to taste

Step-by-step instructions

1. 1

   Chickpeas: Preheat oven to 400 degrees. Place chickpeas on a baking sheet lined with parchment. Drizzle with olive oil and sprinkle with chili powder, salt, and pepper to taste. Roast for 20-30 minutes until crispy and browned.

2. 2

   Cauliflower Prep: Working in batches, run the cauliflower florets through a food processor until you get “rice” – it should take about 20-30 pulses.

3. 3

   Dressing: Shake up all the ingredients in a jar, or whisk together. Taste and adjust.

4. 4

   Assembly: Toss everything together. That’s it!