Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

Really tasty and perfect fast

This was sooo good! A really nice mix of spicy, fresh, and creamy. I pulled back on the chipotle (2tsp) and it was still quite spicy. I also halved the dressing (I find her recipes always make much more than I need) and reduced the oil to 2Tbs for a tangier/ more lemony version (my preference). Added feta when I remembered to. Used lots of fresh dill.

Made this recipe way more than I can remember, and it blows me away every single time. Fresh, versatile and very well balanced.

Super delicious ans flavoursome. I used chicken tighs instead of cauliflower to add protein and make it more filling and enjoyable. I used the same spices on the chicken as for the cauliflower, i just cooked the chickpeas in a differet dish. The vinegrete is to di for the tahini really goes well with this. I substitute the chille pwder with smoked paprika and ground cumin as my family does not handle the heat.

Maybe instead of mixed greens we use kale and mixed rice. Dressing could use a little more acidity.

Next time, I’ll dress the salad right before eating. Otherwise the spring mix gets soggy.