Ingredients:

3 cups multi-colored cauliflower florets (purple, yellow, white, and green)

2 tbsp extra virgin olive oil

2 cups carrots shaved

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp crushed red pepper flakes

1 1/2 cups lupini beans, rinsed and drained

2 cups baby arugula or mixed greens

1/4 cup toasted pine nuts

1/2 cup sun-dried tomatoes, julienned

1/2 cup Castelvetrano olives, halved

1/4 cup shaved Pecorino Romano or Parmesan cheese

2 tbsp fresh basil, chopped

Lemon-Herb Dressing:

3 tbsp extra virgin olive oil

2 tbsp lemon juice

2 tsp white wine vinegar

1 tsp Dijon mustard

2 garlic clove, minced

1 tsp dried oregano

1/2 tsp salt

1/2 tsp black pepper

Instructions:

Preheat oven to 400°F (200°C).

Toss the cauliflower florets with olive oil, salt, black pepper, garlic powder, oregano, and crushed red pepper flakes. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until golden and slightly crisp.

Whisk together the dressing ingredients in a small bowl.

In a serving bowl, layer the arugula or mixed greens. Add the roasted cauliflower, carrots, lupini beans, sun-dried tomatoes, olives, and toasted pine nuts.

Drizzle the lemon-herb dressing over the salad and toss gently.

Top with shaved Pecorino Romano and fresh basil. Serve immediately.