Warm Cauliflower Salad Recipe

From an Ayurvedic perspective, raw foods are cold, dry, light, and rough, and consuming too much of these foods can strain our digestive fire, particularly for those who have weak digestion. This can lead to poor nutrient absorption, bloating, and discomfort. Enter: the warm salad! An easy way to make your salad more gut-friendly, and especially enjoyable during colder months.

You can find this recipe (and many others!) in my book Thin From Within.

Warm Cauliflower Salad
Serves 4

Ingredients:

• 2 tablespoons olive or avocado oil
• 1 (15-ounce) can chickpeas, drained and rinsed
• ½ teaspoon ground cumin
• ¼ teaspoon paprika
• ¼ teaspoon red pepper flakes
• Sea salt and freshly ground black pepper

• 2 tablespoons olive or avocado oil
• ½ head cauliflower, sliced
• 1 (5-ounce) clamshell box fresh spinach
• Lemon wedges, for serving

Directions:

1. Make the spiced chickpeas: In a large skillet, heat the oil over medium heat. Add the chickpeas, cumin, paprika, red pepper flakes, and salt and black pepper to taste. Cook stirring occasionally, until crisp, 12 to 15 minutes. Transfer to a plate.
2. In the same pan, heat the remaining 2 tablespoons oil. Add the cauliflower and cook, stirring, until browned on both sides.
3. Add the spinach, return the chickpeas to the pan, and cook, stirring, until the spinach is slightly wilted.
4. Serve with lemon wedges for squeezing over the top.