Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 548 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
· 1 large head of cauliflower, cut into florets
· 1 can (14 ounce) chickpeas, drained
· 54 g extra virgin olive oil
· 1 tablespoon chipotle chilli powder
· 2 teaspoons smoked paprika
· 2 cloves garlic, minced or grated
· 1/2 teaspoon crushed red pepper flakes
· Kosher salt and black pepper
· 240 g mixed greens
· 2 Persian cucumbers, sliced (small and sweet cucumber)
· 6 g fresh herbs, such as parsley, basil, and or dill, roughly chopped
· 2 tablespoons fresh chopped chives
· 115 g feta cheese, crumbled
· 1 avocado, sliced
CREAMY HONEY MUSTARD VINAIGRETTE
· 54 g 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 215C.
2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chilli 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.