Roasted cauliflower salad with chickpeas and brown rice

This recipe is from a fellow food blogger and is  lovely and really interesting in it’s combination. I get more excited about interesting vegetarian dishes than anything else these days. If the Food Blogger recognizes his/her recipe, please let me know as I have forgotten who posted it and would like to acknowledge them

Yield:  Two entree sized servings
Prep Time: 20 mins
Cooking Time: 20 mins

For the Roasted cauliflower
1 1/2lbs cauliflower, cut into florets
2 tsp grapeseed oil
sea salt
cracked black pepper

Preheat the oven to 400 degrees. Toss the cauliflower with the oil, salt and pepper to taste. lay in a single layer on a greased or parchment lined baking sheet. Roast for 20 minutes or until slightly golden in color and cooked through with a touch of crispiness.
Remove from the oven and set aside to cool a bit.

For the dressing
1/2 cup  0% fat plain Greek yoghurt
2 tbsp extra virgin olive oil
2 tsp Dijon mustard
3 – 4 tbsp (or 2 oz ) blue cheese
juice of 1 Meyer lemon
zest of 1/2 a Meyer lemon
1 tsp honey
1 clove garlic, grated or minced
1 tbsp white balsamic vinegar (Trader Joes sells this)
sea salt and fresh cracked pepper
a few drops of White truffle oil (optional)

Place the yoghurt in a small bowl. Slowly add the olive oil while whisking (this is to avoid a clumpy dressing) Once the oil is added, add in the remaining ingredients and set aside.
Allow to sit at room temperature for 20 to 30 mins to let the flavors develop.

For the rice
1 cup brown rice
2 cups water
1 tsp salt.
Place the rice in  a medium sized saucepan and rinse under cold water a couple of times, draining each time. This prevents the rice from getting sticky and mushy.
Place the water in the pot with the rinsed rice and add the salt.
Bring to the boil, then cover and lower the heat to a bare simmer. Cook, covered for 50 to 60 minutes. Check for doneness after 50 minutes.

To assemble the salad
1 cup chick peas (garbanzo beans) drained and rinsed
1 cup cooked brown rice
1 1/4 cups green onions, chopped

On two large plates, arrange a small pile of rice. Top with cauliflower florets, chick peas and green onions.
Drizzle the dressing over and serve immediately.