Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

Roasted Cauliflower dish with Creamy Honey Mustard dressing. Cauliflower and chickpeas, cooked with oil, smoky jalapeno pepper, paprika, and garlic till gently burn, crisp, and delicious. All tossed along side a straightforward honey mustard dressing, season dish greens, cucumbers, recent herbs, feta cheese, and avocado for a dish that’s plentiful, healthy, and filling. Relish this dish for dinner and save the leftovers for lunch ensuing day. the right dish for all the summer days ahead.

Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

With the longer days, hotter weather, and season turn out currently in stores, I'm very grasp the “hearty” salads without delay. And once it involves salads, I actually like them massive, plentiful, and robust. No wimpish bowls of lettuce, you know?

Enter this cooked cauliflower dish. With a mixture of cooked and recent ingredients, it’s the right dish for summer. It’s conjointly nice for meal schoolwork, and most significantly, it’s satisfying and delicious.

Just like you guys, my life is go, go, go. And as I’ve aforesaid before, I'm continually in would like of fast and straightforward recipes. Over the last year I’ve slowly learned one terribly easy trick that’s a real game-changer once it involves obtaining healthy recipes on the table daily of the week.

Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

  • 1 large head of cauliflower, cut into florets
  • 1 can (14 ounce) chickpeas, drained
  • 1/4 cup extra virgin olive oil
  • 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
  • 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

  • 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

  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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