All Recipes Best Recipe Salad Vegetable Salad Recipes Cauliflower

Ingredients

3 cups cauliflower florets 3 cups broccoli florets 2 carrots, chopped 1 clove garlic, peeled ⅔ cup lightly packed fresh cilantro leaves ⅓ cup lightly packed fresh parsley leaves ½ cup extra-virgin olive oil ⅓ cup golden raisins ⅓ cup toasted pumpkin seeds ⅓ cup apple cider vinegar ½ teaspoon salt ½ teaspoon black pepper

Nutrition Info

420 calories carbohydrate: 25.7 g cholesterol: : - fat: 33.8 g fiber: 6 g protein: 7.4 g saturatedFat: 5 g servingSize: - sodium: 368.3 mg sugar: 12.9 g transFat: : - unsaturatedFat: : -

Pulse cauliflower in a food processor until finely chopped, about 15 to 20 pulses. Scrape into a large bowl. Pulse broccoli until finely chopped, about 15 to 20 pulses. Scrape into bowl. Process carrots until finely chopped, about 10 seconds. Scrape into bowl.
With food processor running, drop garlic through feed tube to chop. Scrape down sides. Add cilantro and parsley and pulse until finely chopped. Scrape mixture into bowl with vegetables. Add oil, raisins, pumpkin seeds, vinegar, salt, and pepper to bowl and stir until well combined. Let stand 10 minutes.

6 cups

Chop your salad and mix up the dressing in your food processor for a quick and healthy lunch.