Roasted Cauliflower Salad

Ingredients:

• 1 head cauliflower, cut into bite-sized florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 400¡F.
2. In a large bowl, toss together the cauliflower florets and chickpeas with the olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
3. Spread the mixture out in a single layer on a baking sheet and roast for 25-30 minutes, or until the cauliflower is tender and lightly browned.
4. Meanwhile, in a separate bowl, mix together the red onion, parsley, mint, lemon juice, extra-virgin olive oil, salt, and black pepper.
5. Once the cauliflower is done, transfer it to a large serving bowl and drizzle the herb dressing over the top.
6. Toss the salad to combine and serve immediately, or refrigerate until ready to serve.

This roasted cauliflower salad is a delicious and healthy side dish that’s perfect for any meal. The cauliflower and chickpeas are seasoned with smoked paprika, cumin, and garlic powder, then roasted to tender perfection in the oven. The salad is then dressed with a flavorful mixture of red onion, fresh herbs, lemon juice, and extra-virgin olive oil. Serve it as a side dish, or enjoy it as a light and healthy main course.