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LEMON CAULIFLOWER SALAD (add CHICKPEAS optional)

Prep Time 45 minutes
Servings 0

Ingredients

  • 1 medium head cauliflower about 1 3/4 to 2 pounds, florets only
  • ½ teaspoon sea salt plus more to taste
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon finely grated lemon zest from 1 lemon
  • ¼ cup fresh squeezed lemon juice plus more to taste
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon crushed red pepper flakes optional for some heat
  • 1 cup cooked chickpeas (optional) or 1 15-ounce can chickpeas, drained and rinsed
  • ½ cup parsley, dill, mint chopped
  • ½ cup sweet onions chopped
  • ½ cup red bell pepper chopped (optional – but it adds a nice pop of color)

Instructions

  • Cut away leaves and the core from the cauliflower. (You can make cauliflower rice from the core.) Cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets or save to make rice. (Quicker option is to buy or make cauliflower rice, but I like the texture and look of the florets, if you have the time.)
  • Season cauliflower with 1/2 teaspoon of sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets are seasoned.
  • To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
  • Add the chickpeas (optional), herbs, onions, red pepper (option) and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
  • Let sit for as long as possible so that the cauliflower florets absorb the dressing. The salad can be made a day ahead of being served.

Notes

Use a lot of herbs - 1/2 cup is probably on the light side. Add different herbs for different tastes.