Crispy Cauliflower Salad

With two pasta dishes and chili in the plan for this week, I had to throw in two salads to lighten it up a little bit.

This one did not take much time to put together so it is also a great option for those busy weeknights when you need to put something together in a flash.

The crispiness from the cauliflower was the perfect touch of crunch to this salad.

Ingredients:

1 head of cauliflower

3 tbsp olive oil

1 tbsp garlic powder

1/2 tbsp smoked paprika

8 oz of gluten-free pasta

2 cups of spring mix

1 avocado

4 oz roasted red peppers - chopped

1/2 red onion - chopped

Dressing Ingredients:

1/4 cup of oil from the roasted red peppers

1 teaspoon ginger grated

1 tsp minced garlic

1 tsp chives minced

1 large lemon juiced

1. prepare your pasta per directions on the container.

2. mix together all your ingredients for the dressing and set aside to marinate while you prepare the rest.

3. Preheat oven to 450. Mix the seasonings with olive oil and toss cauliflower in the mixture. Place cauliflower on baking sheet cook for 10 min, flip, and return to oven for another 10-15 min.

4. While cauliflower is cooking, in a large bowl add pasta, spring mix, chopped onion, chopped roasted red peppers, and avocado.

5. Let the cauliflower cool for a few minutes before adding it to the above mixture. Pour dressing over all ingredients, toss, and enjoy!