To roast vegetables: in a large mixing bowl, toss cauliflower florets and chickpeas with turmeric, paprika, and olive oil until well combined. Spread mixture evenly on a baking sheet and roast in the oven for 30 minutes, or until cauliflower is browned, stirring halfway to cook all sides. Remove from oven and let cool.
To build salad: add butter lettuce, roasted cauliflower and chickpeas, sliced shallots, cranberries, and pumpkin seeds to a salad plate and sprinkle with za’atar seasoning. Top with Homemade Za’atar Vinaigrette (see recipe instructions below).
To make Homemade Za’atar Vinaigrette: combine extra virgin olive oil, sherry vinegar, stone ground mustard, za’atar seasoning, salt, and pepper in OXO Salad Dressing Shaker and shake well to combine
Prep Ahead: roast the cauliflower and chickpeas and make Homemade Za’atar Vinaigrette ahead of time to streamline preparation
Leftovers and Storage: store this simple roasted vegetable salad in an airtight container in the refrigerator for up to four days; store dressing in OXO Salad Dressing Shaker in refrigerator for up to one week, shaking well before serving again.