Instructions

• Preheat the oven to 400°F (200°C).
• Place the cauliflower florets onto a baking sheet and toss with ½ tablespoon of olive oil, cumin, smoked paprika, and salt until well coated. Place the cauliflower into the hot oven to roast for 30 minutes.
• On a separate baking sheet, combine the red onion, chickpeas, remaining ½ tablespoon of olive oil, and garlic powder. Roast in the hot oven for 20 minutes.
• Roast the almonds in an oven-safe dish for 10 minutes, then remove from the oven and allow to cool completely before chopping roughly.
• Cover the cashew nuts with boiling water and set aside for 10 minutes to soak, then drain off the water.
• Make the dressing by placing the cashews, lemon juice, onion powder, black pepper, garlic, and soy milk into a high-speed blender. Blend until smooth. Stir in dill, parsley, chives, and maple syrup.
• In a large bowl, combine the arugula with the roasted cauliflower, red onion, chickpeas, cucumber, avocado, and almonds. Drizzle with ranch dressing and mix to combine. Adjust salt to taste and serve.