Mexican Roasted Cauliflower Salad

Ingredients

• 1/4 cup olive oil + 1 tablespoon , divided
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper to taste
• 1 small head cauliflower, chopped
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 cups Brussel sprouts, shredded
• 1 1/2 cup cooked quinoa
• 1/2 avocado
• 1/2 cup Greek low fat yogurt
• 1 tablespoon cilantro
• 1/2 lime, juiced
• 1/2 cup Cotija cheese
• 1/4 cup pepitas, roasted
• 1/4 cup cilantro, chopped

Instructions

1. Preheat oven to 425F. In a small bowl, toss together 2 tablespoons olive oil, cumin, chili powder, garlic powder, paprika, salt, and pepper.
2. Divide seasoned oil and toss cauliflower and chickpeas separately in oil.
3. Toss shredded Brussel sprouts in regular olive oil and season with salt and pepper.
4. Spread cauliflower, chickpeas, and Brussel sprouts onto three different sheet pans.
5. Roast in oven for 20 minutes until golden, tossing halfway through cooking time. Chickpeas and Brussel sprouts will cook faster than the cauliflower.
6. While the vegetables and chickpeas are roasting, using a food processor, add avocado, yogurt, cilantro, lime juice, and 2 tablespoons olive oil. Blend until pureed.
7. Season with salt and pepper to taste.
8. Remove vegetables and chickpeas from the oven. Allow to cool.
9. In a large bowl, toss together the roasted vegetables, chickpeas, quinoa in the avocado dressing. Garnish with Cotija cheese, pepitas, and cilantro.
10. Serve warm or at room temperature.