This Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette has a tangy sweet dressing to tickle your tastebuds. It is plant-based, vegan, and oil and gluten free.
Set oven for 400°.
Cut cauliflower into bite-sized pieces.
Mix together 2 T coconut aminos, nutritional yeast, and tahini into a large mixing bowl.
Toss in cauliflower, coating well. Turn onto a silicone baking sheet or parchment paper covered baking sheet.
Cook in a 400° oven until softened and brown. Remove and set aside to cool.
If you are cooking your rice, cook while the cauliflower is roasting. Set aside to cool.
Dice the onion and orange bell pepper.
After cauliflower and rice are cooled, assemble salad ingredients. In a large mixing bowl, toss together roasted cauliflower, rice, vegetables including baby spinach, drained chickpeas, and salad dressing.
Top with roasted cashews.
If you are using this for meal prep, portion into four 3-cup meal prep containers.