Crunchy cauliflower, crispy spicy chickpeas, layered on a bed of mixed salads, cucumbers, fresh avocado herbs; all mixed with a simple mustard and maple vinaigrette for a hearty, healthy and delicious salad!

Enjoy this salad for the evening meal and save the leftovers for lunch the next day. 

 

 

 

Roasted Cauliflower Salad with Creamy Maple Mustard Dressing

Makes 6 generous portions
Preparation: 20 minutes
Cooking: 30 minutes 

 

INGREDIENTS

• 1 large head of cauliflower, cut into florets
• 2 cups of organic chickpeas, cooked, rinsed and drained
• 1/4 cup extra virgin olive oil
• 1 tablespoon of chili powder 
• 2 teaspoons of smoked paprika
• 2 garlic cloves, finely chopped
• 1/2 teaspoon red pepper flakes 
• Freshly ground black pepper
• 6 cups spring type lettuce mix
• 1 English cucumber, sliced
• 1/4 cup fresh herbs (like parsley, basil and / or dill, roughly chopped, here I used dill and parsley)
• 2 tablespoons of chopped fresh chives
• 2 avocados, sliced

CREAMY MUSTARD AND MAPLE VINAIGRETTE

 

• 1/4 cup olive oil 
• juice of 1 lemon
• 3 tablespoons of pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons of organic sesame butter 
• 2 tablespoons of apple cider vinegar
• freshly ground black pepper to taste

 

INSTRUCTIONS

 

1. Preheat the oven to 425 degrees F.
2. On a large baking sheet lined with parchment paper, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes and a pinch of salt and pepper. Mix well to coat well.
3. Bake and roast for 20 minutes or until tender and slightly crisp on the surface.
4. Meanwhile, in a large bowl, place the lettuce mixture, cucumbers, herbs and chives. Mix. Leave besides.
5. Combine all the ingredients in a glass jar or measuring cup and shake (or whisk) until smooth. 
6. Toss the roasted cauliflower and chickpeas with the salad. Add a little dressing and toss to combine.
7. Garnish the salad with avocados, freshly ground pepper and a little more herbs if desired.
8. Serve and enjoy!
9. The salad keeps well for 3-4 days in the refrigerator, just add the vinaigrette just before serving.

 

Bon appétit!

 

 

Caroline 
President Hippocrate Bio

 

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