Prep Time: 15 min Cook Time: 30 min Total Time: 45 min Servings: 6
Ingredients:
1 large head of cauliflower, cut into florets
1 can (14oz) chickpeas, drained
1/4 cup extra virgin olive oil
1 tablespoon organic chili powder
2 teaspoons smoked paprika
2 cloves garlic, minced or grated
1/2 teaspoon crushed red pepper flakes
Sea salt & black pepper
6 cups mixed greens (romaine & arugula recommended)
1-2 Persian cucumbers, sliced
1/4 cup fresh herbs such as parsley, basil, dill, roughly chopped
2 tablespoons fresh chopped chives
1-2 avocados, sliced (optional, I forgot them and it was still a 10!)
Creamy Honey Mustard Vinaigrette:
1/4 cup extra virgin olive oil
Juice of 1 lemon
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons tahini
2 tablespoons apple cider vinegar
1 tsp sea salt
1. Preheat the oven to 425 degrees.
2. On a large baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to oven and roast for 20 min, or until tender and lightly charred.
3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.
4. To make the vinaigrette. Combine all ingredients in a glass jar, shake (or whisk) until completely smooth. Taste and adjust the salt & pepper.
5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad w/ avocado. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.
