Description
A vibrant and healthy Roasted Cauliflower Green Goddess Salad featuring blackened cauliflower and roasted veggies tossed with kale, jalapeños, cucumber, and creamy avocado, all drizzled with a homemade Green Goddess dressing. This satisfying salad is perfect for a nutritious lunch or dinner and bursting with fresh flavors and textures.
Ingredients
Units
Scale
Roasted Blackened Cauliflower
- 1 head organic cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil
- 1 tablespoon blackened seasoning (homemade or store-bought)
- 1 tablespoon pure maple syrup
- 1 teaspoon smoked paprika
Roasted Veggies
- 2 cups sweet corn kernels (white or yellow)
- 1 bunch broccolini, ends trimmed
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Salad
- 2 bunches organic kale, de-stemmed and roughly chopped (green, red, or both)
- 2 jalapeños, chopped
- 1 organic cucumber, peeled and sliced
- 1 Haas avocado, peeled, pitted, and chopped
Dressing
- 1 batch Homemade Green Goddess Dressing (see recipe)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper for roasting the veggies separately.
- Prepare Blackened Cauliflower: In a bowl, toss the cauliflower florets with olive oil, blackened seasoning, smoked paprika, and maple syrup until well coated. Spread the cauliflower evenly on one of the prepared baking sheets.
- Prepare Roasted Veggies: On the second baking sheet, add the corn kernels and trimmed broccolini. Drizzle with olive oil and season with sea salt and black pepper, tossing to coat.
- Roast Vegetables: Place both baking sheets in the preheated oven and roast for 20-25 minutes, or until the cauliflower and other veggies are charred and golden. Remove from oven and let cool slightly.
- Make Green Goddess Dressing: Prepare the dressing according to the referenced Green Goddess recipe while the veggies roast.
- Chop and Massage Kale: Remove stems from kale and chop the leaves roughly. Place in a large bowl and drizzle with 1-2 teaspoons of lemon juice or olive oil. Massage gently with clean hands for 2-3 minutes until the kale softens and flavors meld.
- Assemble Salad: In a large bowl or serving plate, layer the massaged kale, roasted corn, broccolini, chopped cucumber, chopped jalapeños, roasted blackened cauliflower, and chopped avocado.
- Serve: Drizzle the salad with the prepared Green Goddess dressing. Optionally, garnish with additional toppings like grated parmesan or croutons. Serve immediately and enjoy!
Notes
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days, depending on the freshness of ingredients. Store dressing separately for best results.
- Make Ahead: Roasted cauliflower, corn, broccolini, and chopped veggies can be prepared up to 2 days in advance and refrigerated separately. Kale can be chopped up to 30 minutes before serving.
- Herb Roasted Tomatoes: For an additional flavor boost, try adding herb roasted tomatoes—see the referenced recipe for details.
- Greens Variation: Substitute or add greens such as romaine, arugula, mustard greens, microgreens, spinach, or collard greens for added texture and flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg
