I am supposed to play with Aerith right now. Her dad, my heart, the time & her whine say so. But I can’t. Not until I share this with you all. We just got up from the table about 15 minutes ago and all of us were in ooh’s and ah’s. Thanks, Pinch of Yum and The First Mess for the salad idea.
Cooking time: 30min
Deliciousness level: 12 out of 10
Toasted Whole Wheat Sprouted Bread
Buttermilk Ranch Dressing (that’s right!) as a spread
1 tbsp of Maple Syrup
- whisk all ingredients in a small bowl or measuring cup and leave it aside until you are ready to add to the cauli
Salad (serves about 4-5 adults):
1 Cauliflower head
1 Can of Garbanzo Beans
1/2 of Apple
toasted sunflower seeds
- Drain and rinse 1 can of chickpeas in a colander. Start roasting them in an oil coated frying pan on medium-high (or in the oven at 400′). Make sure you add a bit of lemon juice, salt and pepper
- It will take about 3-4 batches, run the cauliflower florets through a blender (or chopper). Pulse 5-6 times per batch to get a rice-like texture.
- In a large bowl, mix the dressing into the cauli; then add all other ingredients and toss lightly. Leave the avocado for the end to avoid a guacamole fiasco.
Don’t be afraid to get creative. You may or may not like some of these ingredients (like radishes; hubs loathes them but… I added them for me ::grin::). I hope you’ll try this and let me know how it went for you. I know you won’t regret it.