Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds cauliflower florets
  • 3 roasted red bell peppers
  • 1 14 ounce can chickpeas, (drained & rinsed)
  • 3 tablespoons minced flat-leaf parsley
  • 2 teaspoons capers
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons agave nectar
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon salt

Instruction

  • Place the cauliflower florets in the bowl of a food processor. Pulse until the cauliflower is the size of grains of rice. Alternatively, grate the cauliflower on a box grater.
  • Place the cauliflower, roasted pepper, chickpeas, parsley and capers in a medium bowl.
  • Toss the cauliflower salad with the dressing. Serve.