Roasted cauliflower and chickpea quinoa salad with jalapeño-lime dressing

INGREDIENTS

medium head cauliflower (chopped into florets)

14- ounce can chickpeas (drained and rinsed)

3 tbsp

to 4 olive oil (divided)

2 tsp

garlic powder (divided)

2 tsp

ground cumin (divided)

1 1/2 cups

uncooked quinoa

1/2 cup

unsalted roasted almonds

Salt and Pepper

jalapeños (seeded and finely chopped)

Zest of 2 limes

Juice of 2 limes

1 tbsp

white vinegar

3 tbsp

olive oil

2 cloves

garlic (minced)

green onions (finely chopped)

1/2 cup

loosely packed fresh parsley (chopped)

1/2 cup

loosely packed fresh mint (chopped)

1 1/2 tsp

kosher salt (to taste)