Cauliflower Salad with Yogurt Curry Sauce

Ingredients

• 1 large head of cauliflower, cut into small florets
• 1 tablespoon olive oil
• 2 large carrots, peeled and chopped
• Salt & pepper to taste
• 1 cup cooked brown rice
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 1/2 cup chickpeas
• 2 tablespoons chopped fresh cilantro

Curry Yogurt Dressing:

• 1/3 cup plain greek yogurt
• 1 tablespoon lemon juice
• 3/4 teaspoon curry powder
• 1 teaspoon honey
• 1 teaspoon rice vinegar

Preparation

1. Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray. Set aside.
2. In a large bowl mix cauliflower florets, carrots, oil, salt, and pepper. Toss to coat. Spread seasoned veggies out on prepared baking sheet in a single layer.
3. Place baking sheet in oven and bake cauliflower for 20 minutes, or until slightly browned.
4. While veggies are roasting, make rice according to package directions. Set aside.
5. To make the dressing, add Greek yogurt, lemon juice, curry powder, honey, and rice vinegar to a small bowl, whisking to combine.
6. When cauliflower & carrots are done baking, place into a large bowl with rice, walnuts, dried cranberries, and chickpeas. Drizzle the dressing on top, tossing to combine.