ROASTED CAULIFLOWER SALAD WITH CREAMY HONEY MUSTARD VINAIGRETTE.

ROASTED CAULIFLOWER SALAD WITH CREAMY HONEY MUSTARD VINAIGRETTE.

Cauliflower and chickpeas, roasted with olive oil, smoky chipotle, paprika, and garlic until lightly charred, crisp, and delicious. All tossed together with a simple honey mustard vinaigrette.

INGREDIENTS

1. 1 large head of cauliflower, cut into florets
2. 1 can (14 ounce) chickpeas, drained
3. 1/4 cup extra virgin olive oil
4. 1 tablespoon chipotle chili powder
5. 2 teaspoons smoked paprika
6. 2 cloves garlic, minced or grated
7. 1/2 teaspoon crushed red pepper flakes
8. kosher salt and black pepper
9. 6 cups mixed greens
10. 2 Persian cucumbers, sliced
11. 1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped
12. 2 tablespoons fresh chopped chives
13. 4 ounces feta cheese, crumbled
14. 1-2 avocados, sliced

CREAMY HONEY MUSTARD VINAIGRETTE

1. 1/4 cup extra virgin olive oil
2. juice of 1 lemon
3. 3 tablespoons honey
4. 2 tablespoons dijon mustard
5. 2 tablespoons tahini
6. 2 tablespoons apple cider vinegar
7. kosher salt

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. On a large rimmed 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 the oven and roast for 20 minutes, 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 or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and 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 with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.

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