Pinch of Yum · by Lindsay Ostrom★ 4.9
Spring Detox Cauliflower Salad
NUTRITION · PER SERVING40M COOK
CAL 27%·PRO 25%
CARBS 57G42% OF CAL
18G FIBER9G ADDED13G INTRINSIC17G OTHER22G TOTAL SUGAR
FAT 32G54% OF CAL
4G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh vegan salad of roasted cauliflower and spiced chickpeas with apple, shallot, and parsley, dressed with grainy mustard vinaigrette. Herby and satisfying for plant-based eaters.
mainamericansaladbeans⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 14-ounce can chickpeas, drained and rinsed
- chili powder, salt, and pepper
- 1 head cauliflower, cut into florets
- 1 apple, sliced thin
- 1 shallot, sliced thin
- a handful of parsley and mint, chopped
- 2 firm avocados, cut into chunks
- 2 tablespoons grainy mustard
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/4 cup water
- juice and zest of one lime
- salt and pepper, to taste
At a glance
PER SERVING · TIME 40M
CAL 27%·PRO 25%
CARBS 57G42% OF CAL
18G FIBER9G ADDED13G INTRINSIC17G OTHER22G TOTAL SUGAR
FAT 32G54% OF CAL
4G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 728mg
- Total sugar
- 22g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1158mg
- Calcium
- 105mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 728MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.