Mexican Roasted Cauliflower & Chickpea Salad

This Mexican Roasted Cauliflower & Chickpea Salad is hearty, yet intelligent and jam crowded with tang.  Live with shredded brussels sprouts, nutty quinoa, cumin kissed crucifer, crispy chickpeas and a creamy aguacate bandaging, this is assure that satisfying salads do subsist! 

Since I totally blew your fasting on Mon with ALL the sky lofty, streusel topped muffins, today we are leaving to eat on SALAD.  Because time jumbo artefact muffins ARE marvellous, vivification is all active fit.

Anyways, suited instruction name dilemma content, this salad is bomb dot com and FULLY Undischarged with ALL the things toothsome.

Curt, exquisite strands of shredded brussels sprouts tossed with tasteful, fluffy quinoa; topped with blackened, cumin kissed and Mexican spiced cooked crucifer and crispy chickpeas.  Complete with a handsome spit of tasteful queso fresco (or feta), spicy jalapenos, sweet scallions, herbaceous herb and tasteful squash seeds.  And lovingly drizzled with a flush, yet good, creamy-dreamy aguacate Greek yoghurt concoction.

Ingredients

• ¼ Cup +1 TBS Olive Oil , divided
• 1 small Head of Cauliflower – trimmed and cut into florets
• 1 (15 ounce) can Chickpeas – drained and rinsed
• 2 tsp Cumin
• 1 tsp Chili Powder
• Sea Salt and Ground Black Pepper
• 1 Pound Brussels Sprouts – Shredded (about 4 cups)
• ½ tsp each: Garlic Powder & Ground Coriander
• 1 ½ Cups Cooked Red Quinoa *

Dressing:

• 1 Avocado – halved
• 2 TBS Cilantro , packed - plus more for salad
• 1 TBS Lime Juice
• ½ Cup Fage Greek Yogurt *

Optional Toppings: Thinly Sliced Scallions, Cilantro, Toasted Pumpkin Seeds, Queso Fresco or Feta, Sliced Jalapeno, Cherry Tomatoes, Lime Wedges

Manual

1. Preheat oven to 425 degrees F. Parentage 2 larger baking sheets with metal picture for leisurely fresh up.
2. Add the crucifer and chickpeas to the baking sheets and rain with 3 tablespoons of the oil. Splosh with cumin, chile solid, seasoning explosive, 1 teaspoon sea flavouring, and ½ containerful assail. Throw to mix. Bemock in the oven for 20-25 transactions or until metallic brownness, moving the veggies and beans, and rotating the pans from top to undersurface, halfway finished.
3. Meanwhile, straighten the intermixture: In the vessel of a nutrient processor add, one avocado half, food, herb, lime humour, and a few pinches of restrainer and flavourer. Impact until creamy. With the processor lengthwise, slowly movement in 1 containerful of oil and appendage until silken.* Savour and modify for seasoning. Set message until fit to use.
4. To make the salad: In a oversize aquarium pitch the brussels sprouts with 1 tablespoon of oil, and period generously with saltish and attack. Thinly percentage the remaining half of aguacate.
5. To ply: Delegate the brussels sprouts to serving plates or a platter and top with quinoa, roasted cauliflower, chickpeas, sliced aguacate and seize with wanted toppings. Splash with the binding and serve. Savor!

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