Roasted Cauliflower Salad

Preheat oven to 400ºF. Line a baking sheet with parchment paper. Remove outer leaves on head of cauliflower head and chop into bite-sized florets.

Add cauliflower florets to a mixing bowl and toss with olive oil and a pinch of sea salt. Mix well. Roast cauliflower on baking sheet for 25 minutes.

While cauliflower is roasting, drain and rinse the chickpeas. After cauliflower has been roasting for 25 minutes, add the chickpeas to the baking sheet and roast for another 20 minutes.

While cauliflower and chickpeas are roasting, whisk mustard, vinegar, olive oil, turmeric, salt and pepper.

Toast the pine nuts on medium-low heat for a few minutes (just until fragrant, you don’t want them to turn brown).

After cauliflower and chickpeas are done roasting, add to a bowl along with the chopped parsley, toasted pine nuts and turmeric mustard dressing. Toss with dressing while still warm. Serve as a side dish or add on top of your favorite greens.