1/3cupnutritional yeastcan sub grated parmesan cheese
1tsp.kosher salt
1/3cupavocado oil
Instructions
Start by preheating your air fryer to 400º by setting it to 15 minutes.
Prepare your cauliflower by adding the florets to a bowl then drizzling with 2 tbsp. avocado oil. Season with 1 tsp. each of chili powder, paprika, and granulated garlic, along with 1/2 tsp. of kosher salt. Toss gently.
Spray air fryer grates with cooking spray before adding cauliflower in one layer. Depending on the size of your air fryer, you might need to divide into two batches. Cook for 8 minutes.
Mean while, start couscous by bringing the chicken broth to a boil in a small saucepan. Once boiling, add in your pearl couscous and lower heat to simmer. Cover and cook until tender, about 15 minutes.
Prepare your pesto by adding all ingredients into a food processor or blender and combine until smooth. Add 1/2 cup to the cooked couscous and save the rest -- it's delicious on meat + sandwiches!
Season garbanzo beans in the same bowl you seasoned cauliflower in with 1/2 tsp. each of chili powder, paprika and granulated garlic, along with 1/2 tsp. kosher salt.
Assemble salad by laying fresh spinach leaves down first, then adding shallots and garbanzo beans. Add pesto couscous and top with roasted cauliflower and toss gently to serve!
Keyword air fryer, burrata salad, cauliflower, couscous, garbanzo beans, pesto, side dish, vegan