Roasted Cauliflower Salad with Spinach & Chickpeas

1) Preheat oven to 400° F. Line a cookie sheet with parchment/foil.

Toss cauliflower pieces with 1 tbsp olive oil, salt, and pepper.

Spread on the prepared sheet & roast in the oven for about 35 mins or until golden brown. Toss the vegetables once midway through cooking time.

Heat the vinegar & mustard seeds in a small saucepan over low heat for 5 mins. Stir in the Dijon mustard, parsley, crushed red pepper, & olive oil. Keep warm.

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

Taste and adjust seasonings as needed. Serve immediately!