Ranch Cauliflower Salad

1: Preheat the oven to 425°F and line 2 sheet pans with parchment paper.

2: In a large bowl, add the cauliflower, olive oil, and ranch seasoning. Toss to combine.

3: Spread the cauliflower and scallions on one sheet pan and roast for 35-40 minutes, tossing halfway until charred.

4: For the chickpeas, mix them with sriracha, olive oil, and honey. Toss to coat.

5: Place the chickpeas on the second sheet pan and roast for 20 minutes, tossing halfway until browned.

6: Assemble the salad by combining arugula, roasted cauliflower, chickpeas, red onion, avocado, and pumpkin seeds in a large bowl.

7: Drizzle with olive oil and toss to combine.

8: Serve with a drizzle of honey if desired.