ROASTED HONEY-PAPRIKA CAULIFLOWER & CHICKPEA SALAD! This was YOUR favorite cauliflower dish this year, and it’s the perfect season to make it. Thanksgiving is around the corner and here to remind you that this one exists! Maybe it’s not the most tradit

ROASTED HONEY-PAPRIKA CAULIFLOWER & CHICKPEA SALAD! This was YOUR favorite cauliflower dish this year, and it’s the perfect season to make it. Thanksgiving is around the corner and here to remind you that this one exists! Maybe it’s not the most traditional “holiday” side, but it’s a winner 💯. I freaking LOVE roasted cauliflower dishes and this one is simply addictive. So much flavor! Fresh and delish!! • • • One medium head cauliflower, cut into florets 1 can chickpeas, skins removed (optional but I find they roast better when removed) 2.5 tbsp honey, divided (use agave for vegan) 3 tbsp olive oil, divided ¾ tbsp paprika ¾ tsp salt 1 tsp garlic powder 1 avocado, chopped ½ cup chopped parsley ⅓ cup red onion, minced Juice of ½ lime ¼ cup Sunflower seeds • • 1️⃣ Preheat the oven to 425. 2️⃣ Add the cauliflower and chickpeas to a bowl, toss with 2 tbsp olive oil, 1.5 tbsp honey, paprika, garlic powder and salt. Toss to combine. 3️⃣ Spread the mixture onto a sheet pan, roast for 30-35 minutes, until tender and brown. 4️⃣ Add the roasted cauliflower and chickpeas to a bowl, add the avocado, parsley, onion, lime juice, the remainder of the olive oil and the remainder of the honey. Toss to combine. 5️⃣ Transfer to a plate and top with sunflower seeds. • •

Great

% Daily Values based on a 2,000 calorie diet