Mexican Roasted Cauliflower & Chickpea Salad with Shredded Brussels Sprouts

INGREDIENTS

small Head of Cauliflower (– trimmed and cut into florets)

1 15 ounce can

Chickpeas (– drained and rinsed)

1/4 cup

+1 TBS Olive Oil (, divided)

2 tsp

Cumin

1 tsp

Chili Powder

1/2 tsp

each: Garlic Powder & Ground Coriander

Sea Salt and Ground Black Pepper

1 lb

Brussels Sprouts (– Shredded (about 4 cups))

1 1/2 cups

Cooked Red Quinoa (*)

Dressing:

Avocado (– halved)

1/2 cup

Fage Greek Yogurt (*)

2 tbsp

Cilantro (, packed - plus more for salad)

1 tbsp

Lime Juice

Optional Toppings: Thinly Sliced Scallions, Cilantro, Toasted Pumpkin Seeds, Queso Fresco or Feta, Sliced Jalapeno, Cherry Tomatoes, Lime Wedges