Roasted Cauliflower Salad 

This recipe makes cauliflower the star, roasted to perfection and tossed with a warm dressing, along with some chickpeas for protein, spinach for some greens, and kalamata olives for a nice tangy bite.

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

Preheat oven to 400 degrees. Line a cookie sheet or sheet pan with parchment or foil. Toss the cauliflower pieces with 1 tbsp olive oil, salt and pepper.

1

Spread on the prepared sheet and roast in the oven for about 35 minutes or until golden brown, tossing the vegetables once midway through cooking time.

2

While the cauliflower is roasting, heat the vinegar and mustard seeds in a small saucepan over low heat for 5 minutes.

3

Place the chickpeas, spinach and olives in a large bowl. Add the hot roasted cauliflower and warm dressing, tossing to wilt the spinach a bit and coat all ingredients lightly with dressing.

4

Try prepping all the ingredients ahead of time, and just tossing the salad before serving to save time on the day of.

NOTES

Swipe up for full recipe!