Ingredients

The following ingredients have 2 Servings
  • 2 cups cauliflower florets, cut into bite-sized pieces
  • 3 tablespoons mild harissa paste
  • 1 tablespoon olive oil
  • 1/2 ripe avocado
  • 1/4 cup whole milk plain yogurt
  • 1/4 cup fresh cilantro
  • 2 tablespoons lemon juice
  • 2 tablespoons minced scallions
  • 2 tablespoons olive oil
  • Salt, to taste
  • Water, as needed
  • 2 large handfuls of mixed lettuce
  • 1/2 cup cooked freekeh
  • 1/4 cup crumbled feta
  • 1/4 cup minced scallions

Instruction

  • Preheat oven to 400˚F. Chop the cauliflower florets into bite-sized pieces and place in a roasting pan. Toss with harissa and olive oil until cauliflower is well coated. Roast the cauliflower for 25 to 30 minutes. Cauliflower should be tender and lightly browning. Set aside and let cool slightly.
  • While the cauliflower is roasting, combine ingredients for the dressing in a blender or food processor. Puree until smooth, adding a splash of water as needed to thin into dressing consistency.
  • When cauliflower is mostly cool, place lettuce in a bowl along with the cauliflower, freekeh, feta, and scallions. Toss and drizzle with dressing before serving.