Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

By sandy_h

From Half Baked Harvest

Ingredients

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

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 425 degrees F. 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. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives. 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. 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.