Roasted Cauliflower and Chickpea Salad

Directions

1. Wash the cauliflower and remove the bulky part of the stem but keep the “flowers” intact with some stem. Cut the “flowers” lengthwise to resemble flat “steaks”.

2. In a small bowl combine the oil, salt, pepper, garlic salt, cumin and cayenne. Put the cauliflower “steaks” in a large plastic bag along with ½ of the olive oil mixture. Toss to mix well and then put on a large sheet pan lined with foil or other nonstick liner. Roast at 450°F for 40 minutes or until browned, being careful not to burn.

3. Similarly, prepare a second sheet pan as above, toss the chickpeas in the remaining olive oil and spices and roast at 450°F for 20 minutes. (You can do these at the same time if you have the oven space).

4. In a small bowl make a dressing with the remaining olive oil, lemon juice, water, maple syrup and tahini and stir to combine.

5. In a large platter make a bed of dark salad greens of choice, and top with roasted cauliflower and chickpeas. Top with sliced avocado, chopped cilantro and drizzle with dressing as desired.