This Purple Cauliflower Mint Salad is so good! You can make this salad as a main or enjoy it as a side. The flavors are absolutely delicious and a fresh for a weekday dinner or lunch side. And, although this recipe calls for garbanzo beans, you can easily swap them out for raw cashews to make it Whole30-approved.
Purple Cauliflower Mint Salad
(Gluten-Free, Plant-Based, Paleo, Whole30)
What You'll Need
1 purple cauliflower head, riced
1/8 cup mint fresh mint leaves, chopped
1 can garbanzo beans, drained*
1 cup rainbow micro greens
1 red bell pepper, chopped
1 tbsp coconut aminos
1/4 cup shredded coconut, unsweetened
1/2 tsp sea salt
* Omit for Whole30 and substitute with raw, soaked cashews
What You'll Need To Know
In a food processor, add in cauliflower and pulse until cauliflower resembles rice.
Transfer to a bowl and add in ingredients and mix.
Plate as a main or enjoy as a side!
Recipe makes 6 servings.
Valerie is a San Francisco native who loves overall health and wellness. She content creator and recipe developer, helping brands in the Fitness, Health & Wellness space tell their stories through gluten-free, mostly plant-based food, life + travel.