This Mexican Roasted Cauliflower Salad is hearty, yet healthy and jam packed with flavor! Loaded with cumin kissed cauliflower, crunchy chickpeas, crispy quinoa, delicate herbs and a creamy avocado dressing, this is proof that satisfying salads do exist! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Preheat oven to 425°F (or 400°F for convection). Line 2 large, rimmed baking sheets with aluminum foil for easy clean up.
Season Cauliflower & Chickpeas: Place the cauliflower and chickpeas on the prepared baking sheets. In a small mixing bowl, combine the cumin, chili powder, paprika, garlic powder, coriander and ½ teaspoon salt. Drizzle the oil evenly over the cauliflower and chickpeas. Sprinkle with the seasoning. Toss well to evenly coat.
Roast: Transfer the baking sheets to the oven. Roast, rotating the pans from top to bottom halfway through, for 20-25 minutes, or until cauliflower is tender and lightly charred. Set aside to cool slightly. (Time Saving Tip: If you are crisping your quinoa, I recommend doing it now, while the cauliflower and chickpeas are roasting.)
Meanwhile, Make the Dressing: In the bowl of a food processor, add 1 avocado half, yogurt, 2 tablespoons of water, cilantro, lime juice and honey. Season with a ¾ teaspoon of salt and ¼ teaspoon pepper. Process until smooth and creamy. Taste and adjust for seasoning with more salt, pepper, lime juice or honey. If you like a thinner dressing, add more warm water 1 tablespoon at a time.
Assemble the Salad: In a large salad bowl, toss the greens with the quinoa and herbs. Top with the roasted cauliflower and chickpeas, half the cheese and half seeds. Drizzle with a little bit of the creamy dressing. Toss gently to combine. Thinly slice or quarter the remaining avocado and add it to the salad. Top with remaining cheese and seeds. Serve the remaining dressing on the side and enjoy!!
Notes
Roasting: Make sure you cook the cauliflower and chickpeas on TWO sheet pans. Overcrowding everything on one pan with cause the cauliflower and chickpeas to steam, and prevent them from getting crispy. To ensure even cooking, make sure you toss the florets and the chickpeas, AND rotate the pans (from top to bottom shelf) halfway through cooking.
Dry Quinoa: Cooked quinoa is a great grain to keep on hand in your refrigerator! If you are cooking quinoa just for this recipe, ½ cup UNCOOKED quinoa = 1 ½ cups COOKED quinoa.
To perfectly cook quinoa: (method from CookieandKate.com)
Rinse 1 cup of quinoa in a fine mesh strainer with cool water and drain well.
Transfer quinoa to a saucepan and add 3 cups of water. Season with ¼ teaspoon kosher salt.
Bring the mixture to a boil over medium-high heat. Immediately reduce heat to maintain a gentle simmer. Cook quinoa, stirring occasionally, until all of the water is absorbed, about 15-18 minutes, reducing heat as necessary.
Remove pan from heat and cover. Let the quinoa steam, covered, for 5 minutes. Remove lid, fluff and season generously with salt and pepper. Proceed with recipe.
To crisp quinoa: (It's best to use at least day-old leftover quinoa for this!)
Heat 2 tablespoons of oil in a large non-stick skillet over medium to medium-high heat.
Add the cooked quinoa and spread it out in an even layer, using the back of a large spoon to press the quinoa down into the pan. Cook, undisturbed, for 2 minutes. Toss and flip the quinoa. Press the quinoa down again and continue to cook, undisturbed, for another 2 minutes. Repeat the process 2-4 more times for a total of 8-12, or until the quinoa is toasted, golden and crunchy. Remove and set aside to cool slightly. (NOTE: Total cooking time will depend upon how much moisture is in your cooked quinoa.)
Use or store: You can make the crispy quinoa up to 5 days in advance. Allow the quinoa to cool completely, then transfer to an airtight container. Store at room temperature for up to 5 days.
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.