Instructions

• Preheat the oven to 400°F. Line a rimmed baking sheet or use a roasting pan.
• Put the 2 cups cauliflower florets in the pan. Add 3 tablespoons mild harissa paste and 1 tablespoon olive oil and toss until the florets are evenly coated. Spread in a single layer.
• Roast for 25–30 minutes, turning or stirring once about halfway through, until the cauliflower is tender and lightly browned. Remove from the oven and let cool slightly (about 5 minutes).
• While the cauliflower is roasting, make the dressing: in a blender or food processor combine 1/2 ripe avocado, 1/4 cup whole milk plain yogurt, 1/4 cup fresh cilantro, 2 tablespoons lemon juice, 2 tablespoons minced scallions, 2 tablespoons olive oil, and salt to taste. Puree until smooth, adding a little water as needed to reach a pourable dressing consistency. Taste and adjust seasoning if desired.
• When the cauliflower is mostly cool, place 2 large handfuls of mixed lettuce in a large bowl. Add the roasted cauliflower, 1/2 cup cooked freekeh, 1/4 cup crumbled feta, and 1/4 cup minced scallions.
• Toss the salad gently to combine, then drizzle with the dressing and serve immediately.