ROASTED HONEY-PAPRIKA CAULIFLOWER & CHICKPEA SALAD! by @starinfinitefood
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One medium head cauliflower, cut into florets
1 can chickpeas, skins removed
2 1/2 tbsp honey, plus more for serving (use agave for vegan)
3 tbsp olive oil
¾ tbsp paprika
1 tsp cumin
1 tsp garlic powder
¾ tsp salt
1 ripe avocado, chopped
½ cup chopped parsley
⅓ cup red onion, minced
1 tbsp
¼ cup Sunflower seeds
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1️⃣ Preheat the oven to 425. 2️⃣ Add the cauliflower and chickpeas to a bowl, toss with the olive oil, honey, paprika, cumin, garlic powder and salt. Toss to combine. 3️⃣ Spread the mixture onto a sheet pan, roast for 30-35 minutes, until tender and brown. 4️⃣ Add the roasted cauliflower and chickpeas to a bowl with the avocado, parsley, onion, sunflower seeds and lime juice,. Toss to combine. 5️⃣ Transfer to a plate and top with an extra honey drizzle.
•
•
•
One medium head cauliflower, cut into florets
1 can chickpeas, skins removed
2 1/2 tbsp honey, plus more for serving (use agave for vegan)
3 tbsp olive oil
¾ tbsp paprika
1 tsp cumin
1 tsp garlic powder
¾ tsp salt
1 ripe avocado, chopped
½ cup chopped parsley
⅓ cup red onion, minced
1 tbsp
¼ cup Sunflower seeds
•
•
1️⃣ Preheat the oven to 425. 2️⃣ Add the cauliflower and chickpeas to a bowl, toss with the olive oil, honey, paprika, cumin, garlic powder and salt. Toss to combine. 3️⃣ Spread the mixture onto a sheet pan, roast for 30-35 minutes, until tender and brown. 4️⃣ Add the roasted cauliflower and chickpeas to a bowl with the avocado, parsley, onion, sunflower seeds and lime juice,. Toss to combine. 5️⃣ Transfer to a plate and top with an extra honey drizzle.