Roasted Cauliflower and Avocado Salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

6 Servings

Equipment

• Baking Sheets (2)

• Food Processor

• Skillet (optional)

Ingredients

• 1 large Head Cauliflower – cut into florets (about 19oz florets)

• 1 (16oz) can Chickpeas – drained, rinsed & patted dry

• ¼ Cup  Good-quality Olive Oil 

• 2 tsp Cumin

• 1 1/4 tsp EACH: Smoked Paprika, Chipotle Chili Powder, Garlic Powder & Ground Coriander

• Salt and Ground Black Pepper

• 5-6 Cups Mixed Greens – Shredded (about 4 cups)

• 1 ½ Cups Cooked Quinoa

• 1/4 Cup Fresh Herbs (Scallions, Cilantro, Parsley, and/or Chives)

• 1/4 Cup Toasted Pumpkin Seeds

• 4 oz of Crumbled Feta or Cotija Cheese

• 2 Avocados – Divided (half an avocado for dressing; rest for salad)

Dressing:

• ½ Cup Greek Yogurt

• 2-4 Tbsp Warm Water - to taste

• 1/4 Cup Cilantro Leaves - loosely packed

• 1 Tbsp EACH: Fresh Lime Juice & Honey - or more to taste

• Optional Toppings: Lime Wedges, Cherry Tomatoes, Sliced Jalapenos

Instructions

1. Preheat oven to 425°F (or 400°F for convection). Line 2 large, rimmed baking sheets with aluminum foil for easy clean up.

2. Season Cauliflower & Chickpeas: Place the cauliflower and chickpeas on the prepared baking sheets. In a small mixing bowl, combine the cumin, chili powder, paprika, garlic powder, coriander, and ½ teaspoon salt. Drizzle the oil evenly over the cauliflower and chickpeas. Sprinkle with the seasoning. Toss well to evenly coat.

3. Roast: Transfer the baking sheets to the oven. Roast, rotating the pans from top to bottom halfway through, for 20-25 minutes, or until cauliflower is tender and lightly charred. Set aside to cool slightly. (Time-Saving Tip: If you are crisping your quinoa, I recommend doing it now, while the cauliflower and chickpeas are roasting.)

4. Meanwhile, Make the Dressing: In the bowl of a food processor, add 1 avocado half, yogurt, 2 tablespoons of water, cilantro, lime juice, and honey. Season with a ¾ teaspoon of salt and ¼ teaspoon pepper. Process until smooth and creamy. Taste and adjust for seasoning with more salt, pepper, lime juice, or honey. If you like a thinner dressing, add more warm water 1 tablespoon at a time.

5. Assemble the Salad: In a large salad bowl, toss the greens with the quinoa and herbs. Top with the roasted cauliflower and chickpeas, half the cheese, and half the seeds. Drizzle with a little bit of the creamy dressing. Toss gently to combine. Thinly slice or quarter the remaining avocado and add it to the salad. Top with remaining cheese and seeds. Serve the remaining dressing on the side and enjoy!!

To crisp quinoa: (It's best to use at least day-old leftover quinoa for this!)

1. Heat 2 tablespoons of oil in a large non-stick skillet over medium to medium-high heat.

2. Add the cooked quinoa and spread it out in an even layer, using the back of a large spoon to press the quinoa down into the pan. Cook, undisturbed, for 2 minutes. Toss and flip the quinoa. Press the quinoa down again and continue to cook, undisturbed, for another 2 minutes. Repeat the process 2-4 more times for a total of 8-12, or until the quinoa is toasted, golden and crunchy. Remove and set aside to cool slightly. (NOTE: Total cooking time will depend upon how much moisture is in your cooked quinoa.)

3. Use or store: You can make the crispy quinoa up to 5 days in advance. Allow the quinoa to cool completely, then transfer to an airtight container. Store at room temperature for up to 5 days