Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Place cauliflower florets in a medium bowl and drizzle with the avocado oil. Add the curry powder and salt and toss to evenly coat the cauliflower.
Spread the cauliflower out on the lined baking sheet and place in the preheated oven. Roast 15-20 minutes, tossing halfway through cooking time, until the cauliflower is golden brown and tender. Allow to cool slightly before assembling the salad.
In a small bowl, whisk together the ingredients for the dressing until well combined.
To assemble the salad, add the arugula or greens of choice to the serving bowl. Add the curried cooked cauliflower, cooked quinoa, sliced apple, and a generous amount of shaved parmesan. Drizzle desired amount of dressing over the salad, toss, and serve immediately.
Use any grain you have on hand for this salad in place of the quinoa!
Omit the parmesan for dairy-free.
Customize any way you’d like with extra ingredients/toppings!