1 head purple cauliflower, cut into florets.
1 tablespoon olive oil
sea salt to taste
¼ cup plain yogurt
¼ cup hummus
1 teaspoon apple cider vinegar
2 tablespoons water
1 5-ounce container mixed greens
1 cup chickpeas
1 cucumber, sliced into half-moons
8 cherry tomatoes, halved
¼ cup goat cheese crumbles
Preheat oven to 400 degrees F. Toss cauliflower with olive oil and sea salt. Spread on a baking sheet and roast at 400 until crispy, about 35 minutes. Shake pan a few times to prevent sticking.
To make dressing, whisk together yogurt, hummus, vinegar, and water until well combined. Set aside. Reserve 2 tablespoons for garnish.
To assemble salad, toss together cooked cauliflower, greens, chickpeas, cucumber slices, cherry tomatoes, and goat cheese with dressing. Divide mixture between two plates. Garnish each plate with remaining dressing.
For a protein boost, add cooked chicken, a boiled egg, or tuna. For a vegetarian twist, add your walnuts, almonds, hemp hearts, or pumpkin seeds.
By Jessica Cording, MS, RD, CDN