Mediterranean Cauliflower Salad Recipe
By Noble Veggies
🔪Prep Time: 12 mins
👩🍳Cook Time: 20 mins
1 teaspoon salt
1 tsp pepper
2 tbsp olive oil
1 cauliflower cut into small florets
1 cup cooked rice
⅓ cup olive oil
2 tablespoons lemon juice
1 tablespoon whole grain mustard
1 teaspoon coriander grounded seeds
1 red bell pepper diced
1 cup chickpeas
¼ cup parsley finely chopped
1Preheat the oven to 375 °F
2Cut the cauliflower in florets, place on a baking. Add olive, salt and pepper mix well
3Cook the cauliflower for 20 to 25 minutes.
4In a large bowl, whisk olive oil, lemon juice, mustard, and coriander seeds.
5Add cauliflower, rice, bell pepper, chickpeas, and parsley. Stir well and serve.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.