Ranch Cauliflower Salad
Serves 415 mins prep60 mins cook
This Ranch Cauliflower Salad features roasted cauliflower and honey-sriracha chickpeas, making it a flavorful and nutritious addition to any meal. The salad is tossed with fresh arugula, diced avocado, and crunchy pumpkin seeds for added texture, and it's drizzled with honey for a touch of sweetness. Perfect for a healthy lunch or a side dish at dinner.
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What you need
Instructions
1: Preheat the oven to 425°F and line 2 sheet pans with parchment paper. 2: In a large bowl, add the cauliflower, olive oil, and ranch seasoning. Toss to combine. 3: Spread the cauliflower and scallions on one sheet pan and roast for 35-40 minutes, tossing halfway until charred. 4: For the chickpeas, mix them with sriracha, olive oil, and honey. Toss to coat. 5: Place the chickpeas on the second sheet pan and roast for 20 minutes, tossing halfway until browned. 6: Assemble the salad by combining arugula, roasted cauliflower, chickpeas, red onion, avocado, and pumpkin seeds in a large bowl. 7: Drizzle with olive oil and toss to combine. 8: Serve with a drizzle of honey if desired.View original recipe