We love a fantastic massive salad. However after discovering the right lettuce, chopping all our favourite greens, sprinkles of this, drizzles of that … we’re already exhausted. Enter this super-simple, super-satisfying cauliflower salad. Crunchy, juicy, tangy, and recent as heck—this perfect-for-picnics spring dish comes collectively very quickly, seems lovely, and extra importantly, tastes wonderful. So what are you ready for? Dig in!
What you want:
3 cups water
1 teaspoon salt
1 cauliflower, reduce into small florets
⅓ cup olive oil
2 tablespoons lemon juice
1 tablespoon complete grain mustard
1 teaspoon coriander seeds
1 purple bell pepper, diced
1 cup chickpeas
¼ cup parsley, finely chopped
What you do:
- In a saucepan, add water and salt and convey to a boil. Blanch cauliflower 2 to three minutes. Take away from warmth, run below chilly water, and drain.
- In a bowl, whisk olive oil, lemon juice, mustard, and coriander seeds. Add cauliflower, bell pepper, chickpeas, and parsley. Stir effectively and serve.
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