Warm Cauliflower-Chickpea Salad with Arugula, Pine Sauce

• 11/2 package baby arugula
• 21/2 cauliflower
• 31/4 cup dried cranberries
• 41 can garbanzo beans (chickpeas)
• 51 clove garlic
• 61/2 bunch Italian (flat-leaf) parsley
• 71/2 lemon
• 81/4 cup pine nuts
• 9black pepper
• 10cayenne pepper
• 11cumin, ground
• 12extra virgin olive oil
• 13mayonnaise
• 14salt
• 15smoked paprika
• 16turmeric, ground
• 171 tbsp extra virgin olive oil
• 181 tsp smoked paprika
• 191/2 tsp cumin, ground
• 201/2 tsp turmeric, ground
• 211/2 tsp salt
• 221/4 tsp black pepper
• 231/8 tsp cayenne pepper
• 241/4 cup mayonnaise
• 251/8 tsp salt
• 261/8 tsp black pepper

1. 1

   Preheat oven to 450°F.

2. 2

   Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

3. 3

   Separate cauliflower into bite-sized florets and cut stems into smaller pieces. Transfer to a baking sheet

4. 4

   Drain and rinse chickpeas. Place on paper towels and pat dry. Add to the baking sheet with the cauliflower, season with spices. Stir to combine and spread out in an even layer.

5. 5

   Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until tender, 20-25 minutes. Remove from oven.

6. 6

   Meanwhile, juice lemon into a small bowl.

7. 7

   Peel and mince garlic. Add to the bowl with the lemon juice, along with mayo, salt, and pepper, then whisk aside.

8. 8

   Preheat a skillet over medium heat.

9. 9

   Once the skillet is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes.

10. 10

    Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the pine nuts and cranberries.

11. 11

    When the cauliflower and chickpeas are done, add both to the bowl and toss to combine the salad.

12. 12

    To serve, divide salad between plates or bowls. Drizzle with sauce and enjoy!

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