Roasted Cauliflower and Avocado Salad

Updated at: Thu, 04 Apr 2024 08:49:26 GMT

Step 1

Preheat your oven to 390 °F.

Step 2

In a large mixing bowl, add the cauliflower and chickpeas. Drizzle with olive oil and sprinkle with turmeric, smoked paprika, garlic powder, and a dash of salt. Mix everything together until the cauliflower and chickpeas are evenly coated in the seasoning.

Step 3

Transfer the seasoned cauliflower and chickpeas to an oven-safe dish. Spread them out in a single layer to ensure even roasting. Roast in the preheated oven for about 30 minutes, or until the cauliflower is tender and the chickpeas are crispy.

Step 4

While the cauliflower and chickpeas are roasting, prepare the avocado dressing. In a blender, combine the avocado, parsley, soy milk, roasted jalapenos, lemon juice, and a dash of salt. Blend until smooth and creamy. If the dressing is too thick, add a little more soy milk to thin it out.

Step 5

Once the cauliflower and chickpeas are done roasting, let them cool slightly. Then, in a large salad bowl, combine the arugula, roasted cauliflower, pickled onions, chickpeas, cucumber, almond, and avocado. Drizzle the salad with the avocado dressing, toss gently to combine, and serve your Roasted Cauliflower and Avocado Salad. Enjoy!

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