Full of flavor and texture this is a great stand alone as a vegetarian dish!
Or mix it up and add a little grilled chicken for additional protein!
Prep time: 15 minutes
Cook time: 30
Serves: 10 (1/2) Cup Servings
One medium head of cauliflower cut into small florets
1 can of chickpeas, drained
3 TBSP olive oil, divided
3 TBSP honey, divided
1 TBSP smoked paprika
3/4 tsp salt
1 tsp garlic powder
1 avocado, chopped
1/2 cup chopped fresh parsley
1/2 cup minced red onion
Juice of 1/2-1 lime
1/4 cup sunflower seeds
Preheat oven to 425
Toss cauliflower and chickpeas in 2 tbsp olive oil, 1.5 tbsp honey, paprika, garlic powder and salt.
Spread the mixture on a foil covered sheet pan. Roast for 30-35 minutes, or until tender and brown.
Add roasted cauliflower and chickpeas to a large mixing bowl. Fold in avocado, parsley, onion, lime juice and the remainder of the olive oil and honey. Toss to combine. Transfer to a plate and garnish with sunflower seeds.
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