Roasted Cauliflower Salad

Preheat the oven to 425°F.

Cut the cauliflower into florets and place in a large bowl.

Drizzle olive oil over the cauliflower and season with salt, black pepper, cumin, and paprika.

Toss to coat the cauliflower evenly with the oil and spices.

Spread the cauliflower on a baking sheet in a single layer.

Roast in the oven for 25-30 minutes, until golden and tender, stirring halfway through.

While the cauliflower roasts, rinse and drain the chickpeas.

Finely chop the red onion and parsley.

In a large bowl, combine the roasted cauliflower, chickpeas, red onion, and parsley.

In a small bowl, whisk together lemon juice, minced garlic, and a pinch of salt.

Drizzle the dressing over the salad and toss gently to combine.

Add spinach and crumbled feta cheese, mixing lightly.

Chop walnuts and sprinkle over the salad before serving.

Taste and adjust seasoning if necessary.

Serve warm or at room temperature.

Allergens