Step 1

Preheat oven to 425°F (or 400°F for convection). Line 2 large, rimmed baking sheets with aluminum foil for easy clean up.

Step 2

Season Cauliflower & Chickpeas: Place the cauliflower and chickpeas on the prepared baking sheets. In a small mixing bowl, combine the cumin, chili powder, paprika, garlic powder, coriander and ½ teaspoon salt. Drizzle the oil evenly over the cauliflower and chickpeas. Sprinkle with the seasoning. Toss well to evenly coat.

Step 3

Roast: Transfer the baking sheets to the oven. Roast, rotating the pans from top to bottom halfway through, for 20-25 minutes, or until cauliflower is tender and lightly charred. Set aside to cool slightly. (Time Saving Tip: If you are crisping your quinoa, I recommend doing it now, while the cauliflower and chickpeas are roasting.)

Step 4

Meanwhile, Make the Dressing: In the bowl of a food processor, add 1 avocado half, yogurt, 2 tablespoons of water, cilantro, lime juice and honey. Season with a ¾ teaspoon of salt and ¼ teaspoon pepper. Process until smooth and creamy. Taste and adjust for seasoning with more salt, pepper, lime juice or honey. If you like a thinner dressing, add more warm water 1 tablespoon at a time.

Step 5

Assemble the Salad: In a large salad bowl, toss the greens with the quinoa and herbs. Top with the roasted cauliflower and chickpeas, half the cheese and half seeds. Drizzle with a little bit of the creamy dressing. Toss gently to combine. Thinly slice or quarter the remaining avocado and add it to the salad. Top with remaining cheese and seeds. Serve the remaining dressing on the side and enjoy!!