Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette
Delicious roasted cauliflower and chickpeas combined with a creamy honey mustard vinaigrette.
Equipment
- oven
- baking sheet
- mixing bowl
Ingredients
Roasted Ingredients
- 1 large head cauliflower cut into florets
- 1 can chickpeas drained
- ¼ cup extra virgin olive oil
- 1 tablespoon chipotle chili powder
- 2 teaspoon smoked paprika
- 2 clove garlic minced or grated
- ½ teaspoon crushed red pepper flakes
- kosher salt
- black pepper
- 6 cup mixed greens
- 2 Persian cucumbers sliced
- ¼ cup fresh herbs roughly chopped, such as parsley, basil, and/or dill
- 2 tablespoon fresh chopped chives
- 4 oz feta cheese crumbled
- 1-2 avocados sliced
Creamy Honey Mustard Vinaigrette
- ¼ cup extra virgin olive oil
- juice of 1 lemon
- 3 tablespoon honey
- 2 tablespoon dijon mustard
- 2 tablespoon tahini
- 2 tablespoon apple cider vinegar
- kosher salt
Instructions
Cooking Instructions
- 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.
Notes
This salad can be served warm or cold. Adjust seasoning to taste.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 250mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 70mgCalcium: 150mgIron: 3mg
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