roasted cauliflower salad

Serves: 4

Ingredients:
1 large head of cauliflower, cut into florets
1 shallot quartered
1 teaspoon chili powder
1 teaspoon ground cumin
4 tablespoons extra-virgin olive oil
salt
freshly ground black pepper
1 large avocado, pitted
1/4 cup water
2 tablespoons red wine vinegar
juice of 1 lime
1/2 cup parsley leaves, divided
1 large head of romaine, roughly chopped
3 cups baby spinach
1 cup cherry tomatoes, halved
½ cup shaved parmesan
1/4 cup slivered almonds toasted

Method:
preheat oven to 220°. on a large baking sheet, toss cauliflower, shallots, chili powder, cumin, and 2 tablespoons oil until coated; season with salt and pepper.
bake until cauliflower is golden and crisp and shallots are tender for about 30 to 35 minutes. let cool slightly, then slice shallots into rings.
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.
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.