How To Make Simple Raw Cauliflower Salad Recipe Healthy And Vegan
Cauliflower salad is one of my favorite healthy salads and must for me for long time. I have made many variations of it, but this cauliflower salad is the quickest and easiest and very healthy also. This is the recipe, you will enjoy making and it’s a sure crowd-pleaser. You can even make this cauliflower salad ahead of time. You can make this cauliflower salad with leftover chickpeas or boil a cup of beans to toss in this salad
Ingridients For Raw Cauliflower Salad:
- Cauliflower head
- Onion
- Garlic cloves, crushed
- Bunch parsley
- Bunch mint
- Spring onions
- Flaked almonds
- Cherry tomatoes
- Cooked chickpeasv
- Olive oil
How To Make Easy Raw Cauliflower Salad
- Cut the cauliflower into small florets/Chunks. Working in batches, place the cauliflower in a food processor and pulse (in 1-2 second pulses) until the cauliflower has the texture of rice or couscous – don’t over process or it will get mushy. Set aside.
- Heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes, stirring occasionally, until slightly golden, add crushed garlic, sauté for 1-2 minutes more. Add cauliflower rice, season with salt and cook for 4-5 minutes, until slightly soften. Transfer to a large bowl to cool.
- Meanwhile: chop the parsley, mint and green onion. Cut in half cherry tomatoes.
- Toast flaked almonds in a dry pan over medium-low heat until lightly golden.
- To the bowl with the cauliflower rice add chickpeas, halved tomatoes, chopped mint, chopped parsley, chopped green onion and toasted almonds.
- Make the dressing: in a small bowl whisk all dressing ingredients.
- Pour the dressing over the salad and stir well.
Cauliflower salad with diverse veggies, herbs, and fibers - This quick and easy salad is incredibly refreshing and contains various vegetables, herbs, and fibers. One salad that can be eaten as a complete meal.
Ingredients:
For the salad:
- 1 small cauliflower head
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1/2 bunch parsley
- 1/4 bunch mint
- 2 spring onions
- 60g (2oz) flaked almonds
- 200g (7oz) Cherry tomatoes
- 1 cup (165g) Cooked chickpeas
- 2 tablespoons olive oil
- 1/4 cup (60ml) Lemon juice
- 1/4 cup (60ml) Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 1 teaspoon Dried oregano
For the dressing:
Instructions:
- Cut the cauliflower into small florets/Chunks. Working in batches, place the cauliflower in a food processor and pulse (in 1-2 second pulses) until the cauliflower has the texture of rice or couscous – don’t over process or it will get mushy. Set aside.
- Heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes, stirring occasionally, until slightly golden, add crushed garlic, sauté for 1-2 minutes more. Add cauliflower rice, season with salt and cook for 4-5 minutes, until slightly soften. Transfer to a large bowl to cool.
- Meanwhile: chop the parsley, mint and green onion. Cut in half cherry tomatoes.
- Toast flaked almonds in a dry pan over medium-low heat until lightly golden.
- To the bowl with the cauliflower rice add chickpeas, halved tomatoes, chopped mint, chopped parsley, chopped green onion and toasted almonds.
- Make the dressing: in a small bowl whisk all dressing ingredients.
- Pour the dressing over the salad and stir well.
