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 scrumptious. All tossed collectively with a simple honey mustard vinaigrette, springtime salad vegetables, cucumbers, fresh herbs, feta cheese, and avocado for a salad that’s plentiful, wholesome, and filling. revel in this salad for dinner and shop the leftovers for lunch tomorrow. the right salad for all the summer days beforehand.

With the longer days, hotter climate, and springtime produce now in shops, i'm surely embracing the “hearty” salads right now. And on the subject of salads, I certainly like them massive, considerable, and sturdy. No wimpy bowls of lettuce, you already know? enter this roasted cauliflower salad. With a mixture of roasted and fresh substances, it’s the suitable salad for summer time. It’s also awesome for meal prep, and most significantly, it’s gratifying and delicious.

much like you guys, my existence is move, pass, cross. And as I’ve stated earlier than, i'm usually in want of quick and smooth recipes. over the last 12 months I’ve slowly found out one quite simple trick that’s a true recreation-changer in relation to getting healthy recipes at the table every day of the week…

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

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.

Based On The Recipe From : https://www.halfbakedharvest.com/roasted-cauliflower-salad/