Roasted Cauliflower Salad

Super refreshing salad loaded with fresh herbs and bright pomegranate seeds.

1 medium head cauliflower, leaves removed and thinly sliced and broken into small florets
2 tablespoons olive oil
1 15 ounce can chickpeas (or 1 1/2 cups cooked)
1 large handful cilantro leaves, roughly chopped
1 large handful Italian parsley leaves, roughly chopped
1/2 cup chopped walnuts, toasted
1/2 pomegranate, seeds removed (white pith removed) (see note*)
3 tablespoons Simple Lemon Vinaigrette (recipe below)
salt and pepper, to taste
1 garlic clove, minced
1/4 cup fresh lemon juice or juice of 2 lemons
finely grated zest of 1/4 lemon
1/3 cup + 1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
3/4 teaspoon honey or maple syrup
1/4 teaspoon salt, plus more to taste
freshly ground black pepper, to taste

View the full recipe at Nourishing Matters →