Roasted Broccoli Salad
Add cooked quinoa, tofu or grilled chicken breast to turn this zesty side salad into a hearty meal.
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Arrange broccoli florets evenly on baking sheet. Drizzle with olive oil and lemon juice, and season with red pepper flakes, salt and pepper. Place sheet on center rack of oven and roast 20-23 minutes, tossing halfway through cooking. Remove from oven and allow to cool slightly.
While broccoli cooks, in a large bowl toss cruciferous crunch with red wine vinaigrette. Set aside to wilt.
Prepare four serving bowls. Spread a large spoonful of hummus inside each bowl with the back of a spoon. Divide wilted cruciferous crunch among the bowls and top each with roasted broccoli and a sprinkle of slivered almonds. Serve immediately.