Creating this salad brought me back to why Im so inspired by eating a plant forward diet.
Simple vegetables can be entirely transformed by adding a few spices, good quality olive oil, fresh herbs and some time in the oven.
I so enjoyed bringing this beautiful dish to life but I enjoyed eating it even more.
She is just as pretty as she is delicious!
Large Baking Sheet
1 cauliflower head, cut into even florets
3 tbsp olive oil
1.5 tsp harissa
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp Himalayan sea salt
1/2 tsp pepper
4 cups arugula
1 cup cooked farro or grain of choice
1 can chickpeas, rinsed and pat dried
6 Medjool dates , de-pitted and rough chopped
1/2 cup slivered almonds
1/2 cup vegan feta , crumbled
Extra chopped parsley for topping
Extra Chopped mint leaves for topping
1/4 cup olive oil
2 tbsp fresh parsley , chopped
4 mint leaves, chopped
2 tbsp fresh lemon juice
2 tsp apple cider vinegar
1 tsp lemon or orange zest
1-2 tsp maple syrup ( preference )
3/4 tsp ground cumin
1/2 tsp sea salt
Preheat oven to 425 F and place a large rimmed baking sheet directly into the oven to warm.
In a large mixing bowl add your chopped cauliflower, olive oil, harissa, coriander, turmeric, garlic powder , salt, and pepper. Mix well.
Carefully spread your cauliflower out evenly onto your hot baking sheet and return to the oven.
Roast for 25-30 minutes flipping halfway through. Cauliflower is done when it has begun to crisp up around the edges.
While your cauliflower is roasting, prepare your salad and dressing.
Add your arugula , farro, chickpeas, dates, and almonds into the large mixing bowl you prepared your cauliflower in. No need to rinse, but you can if you would like.
Whisk all dressing ingredients into a small bowl and then drizzle desired amount of dressing onto salad mix. Mix well.
When your cauliflower is finished, allow it to slightly cool and then add desired amount ( still warm) over your dressed salad.
Sprinkle on your feta and lightly toss.
Add any more desired herbs , dressing, or toppings of choice!