recipeName: roasted cauliflower salad
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
steps: 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.
NER: cauliflower shallot chili powder cumin extra-virgin olive oil salt black pepper avocado water red wine vinegar juice lime parsley leaves romaine baby spinach cherry tomatoes parmesan almonds