Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

halfbakedharvest.com

Sarah Liz

1 large head of cauliflower, cut into florets

1 can (14 ounce) chickpeas, drained

¼ cup extra virgin olive oil

1 tablespoon chipotle chili powder

2 teaspoons smoked paprika

2 cloves garlic, minced or grated

½ teaspoon crushed red pepper flakes

kosher salt and black pepper

6 cups mixed greens

2 Persian cucumbers, sliced

¼ cup fresh herbs, such as parsley, basil, and or dill, roughly chopped

2 tablespoons fresh chopped chives

4 ounces feta cheese, crumbled

1 to 2 avocados, sliced

subheading: CREAMY HONEY MUSTARD VINAIGRETTE:

¼ 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

Directions at halfbakedharvest.com

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