Cauliflower chopped into florets. Sprinkle paprika, garlic, Parmesan. Roast at 425°F for 25 minutes. This roasted cauliflower comes out golden, tender, and coated in salty, cheesy crunch. Ingredients ➤ 1 medium head cauliflower, cut into florets ➤ ¼ cup extra-virgin olive oil ➤ ½ cup finely grated Parmesan, divided ➤ 2 garlic cloves, minced ➤ ½ tsp fine sea salt ➤ ½ tsp paprika ➤ ¼ tsp black pepper ➤ 1 cup shredded mozzarella (optional) FULLL Recipe in First Cօʍʍеոτ 👇👇 | Nessy Recipes

Thanksgiving Leftovers Cauliflower Edition Roasted Cauliflower Salad with masala chickpeas and tahini dressing #thesaladlabofficial #saladsofinstagram #thanksgiving #thanksgivingleftovers #cauliflower | The Salad Lab

EP 2: SALADS THAT DON’T SUCK 🥗Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous. Craving a salad that doesn’t leave you feeling hungry? This hearty Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous is nourishing and filling – full of veggies and plant protein! It’s also delicious thanks to Middle-Eastern inspired spices, fresh herbs, and a creamy tahini dressing. This vegan-friendly dish is the perfect healthy lunch or as a side dish to add excitement to a simple