Roasted Cauliflower Salad
Recipe: https://recipestripper.com/recipes/0ffdbdea-11b4-40b5-8cc5-2c30077d377b
Original source: https://www.delish.com/cooking/recipe-ideas/a41300962/roasted-cauliflower-salad-recipe/

Roasted cauliflower salad is served warm and good enough to be main, but easy enough to be a great side.
Yield: 4 - 6 serving(s)
Prep time: PT20M
Cook time: PT0S
Total time: PT1H

Ingredients
- 1 large head of cauliflower, cut into florets
- 1 shallot, quartered
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 4 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 large avocado, pitted
- 1/4 c. (or more) water
- 2 tbsp. red wine vinegar
- 1 lime, juiced
- 1/2 c. packed fresh parsley leaves, divided
- 1 large head of romaine, roughly chopped
- 3 c. packed baby spinach
- 1 c. cherry tomatoes, halved
- 1/2 c. shaved Parmesan (about 2 oz.)
- 1/4 c. sliced almonds, toasted

Instructions
1. Preheat oven to 425°. On a large baking sheet, toss cauliflower, shallots, chili powder, cumin, and 2 tablespoons oil until coated; season with salt and pepper.
2. Bake until cauliflower is golden and crisp and shallots are tender, 30 to 35 minutes. Let cool slightly, then slice shallots into rings.
3. Meanwhile, in a blender or food processor, blend avocado, water, vinegar, lime juice, 1/4 cup parsley, and remaining 2 tablespoons oil until smooth; season with salt and pepper. If needed, add more water, 1 tablespoon at a time, to make a thinner dressing. Refrigerate until ready to use.
4. In a large bowl, combine romaine, spinach, and remaining 1/4 cup parsley. Add cauliflower, shallots, tomatoes, Parmesan, and almonds and toss to combine. Add desired amount of dressing and toss again to coat.
5. Make Ahead: Dressing can be made 1 day ahead. Store in an airtight container and refrigerate.