I make some form of a sheet pan salad on a weekly basis, and this one is a new favorite.
Toss cauliflower, sliced red onion, and chickpeas with coconut oil, curry powder, and chile flakes. Roast at 425. Meanwhile, thinly slice (crosswise) a handful of red grapes, and quickly pickle them in the microwave with sherry vinegar, water, coriander seeds, and honey. When cauliflower is done, toss in the grapes with some arugula or cilantro or whatever herbs or greens you have. Scatter aged cheddar and cashews over the whole thing. #notcontest