Roasted Cauliflower Salad

- chickpeas - cauliflower - arugula - salt & pepper - turmeric - garlic powder

- goats cheese - lemon - slivered almonds - olive oil - honey


Prepare the cauliflower and chickpeas mix.


Add the cauliflower florets and chickpeas to a large baking dish. Drizzle in olive oil and add spices. Toss to coat evenly.

Roast the cauliflower and chickpeas.


Roast the cauliflower until crispy and golden. Remove from the oven.

Make the lemon dressing.


Add all of the ingredients for the lemon dressing to a bowl and whisk to combine.

Assemble the roasted cauliflower salad.


Assemble the salad by adding the arugula, roasted cauliflower & chickpeas, goats cheese and toasted almonds to a bowl. Drizzle with dressing & toss to combine.


Store any leftovers in an airtight container in the fridge for up to two days. If making ahead of time, leave the dressing off until you are ready to serve.