Recipe Details

Ingredients

• 1 

  large head of cauliflower, cut into florets

• 1 

  shallot, quartered

• 2 tsp. 

  chili powder

• 1 tsp. 

  ground cumin

• 4 tbsp. 

  extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1 

  large avocado, pitted

• 1/4 c. 

  (or more) water

• 2 tbsp. 

  red wine vinegar

• Juice of 1 lime

• 1/2 c. 

  packed fresh parsley leaves, divided

• 1 

  large head of romaine, roughly chopped

• 3 c. 

  packed baby spinach

• 1 c. 

  cherry tomatoes, halved

• 1/2 c. 

  shaved Parmesan (about 2 oz.) 

• 1/4 c. 

  sliced almonds, toasted

Description

1. Step 1Preheat oven to 425°. On a large baking sheet, toss cauliflower, shallots, chili powder, cumin, and 2 tablespoons oil until coated; season with salt and pepper. 
2. Step 2Bake until cauliflower is golden and crisp and shallots are tender, 30 to 35 minutes. Let cool slightly, then slice shallots into rings. 
3. Step 3Meanwhile, in a blender or food processor, blend avocado, water, vinegar, lime juice, 1/4 cup parsley, and remaining 2 tablespoons oil until smooth; season with salt and pepper. If needed, add more water, 1 tablespoon at a time, to make a thinner dressing. Refrigerate until ready to use. 
4. Step 4In a large bowl, combine romaine, spinach, and remaining 1/4 cup parsley. Add cauliflower, shallots, tomatoes, Parmesan, and almonds and toss to combine. Add desired amount of dressing and toss again to coat. 
5. Step 5Make Ahead: Dressing can be made 1 day ahead. Store in an airtight container and refrigerate.