Roasted Cauliflower Green Goddess Salad
There's nothing like this Roasted Cauliflower Green Goddess Salad which comes loaded with so much bold flavor and healthy ingredients that are perfect for any season!
Servings: 4 servings
Calories: 165kcal
Ingredients
ROASTED BLACKENED CAULIFLOWER:
- 1 head organic cauliflower, cut into florets
- 2 Tbsps Extra virgin olive oil
- 1 tablespoon blackened seasoning, homemade or store-bought (See Post for details)
- 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 Tbsps Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
SALAD:
- 2 bunches organic kale, de-stemmed + roughly chopped (You can use green or red or both)
- 2 jalapeños, chopped
- 1 organic cucumber, peeled + sliced
- 1 Haas avocado, peeled, pitted, + chopped
DRESSING:
- 1 Homemade Green Goddess Dressing
Instructions
- Begin by preheating the oven to 400 degrees Fahrenheit and prepare two separate baking sheets by lining them with parchment paper.
TO MAKE THE BLACKENED CAULIFLOWER:
- In a bowl, add the cauliflower florets, olive oil, blackened seasoning, smoked paprika, and maple syrup, mixing everything together until cauliflower are coated.
- Add coated cauliflower unto one of the prepared baking sheets and set it aside.
TO MAKE THE ROASTED VEGGIES:
- On the other prepared baking sheet, add the corn and broccolini, coating them with olive oil, salt, and black pepper.
- Add both baking sheets to the preheated oven and let everything roast for 20-25 minutes or until veggies are charred and golden. Remove from oven and let cool slightly.
TO MAKE THE GREEN GODDESS DRESSING:
- To make the Green Goddess Dressing, see the recipe!
CHOP + MASSAGE KALE:
- Strip the leaves from 2 large bunches kale and discard the stems if you haven't already. Roughly chop the leaves and add them to a large bowl. Drizzle about 1-2 tsps of lemon juice or olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale.
ASSEMBLE THE SALAD:
- In a large serving plate or salad bowl, add the chopped kale followed by the roasted corn, broccolini, chopped cucumber, chopped jalapeños, roasted blackened cauliflower, and sliced avocado.
- To serve, add the salad to your favorite bowl(s), drizzle with green goddess dressing, and additional favorite toppings like grated parmesan, croutons, etc. if desired.
- Bon Appetit!
Notes
- STORAGE: Leftovers can be refrigerated in an airtight container for up to 3 days, depending on the ingredients. Always determine the ingredients in your salad and keep it no longer than the shelf life of your fastest-spoiling ingredient.
- MAKE AHEAD: The roasted corn, broccolini, cauliflower and chopped veggies can be made up to 2 days beforehand and stored in an airtight container and refrigerated. The dressing can be made and refrigerated in a separate airtight container. The kale can be chopped up to 30 minutes before serving.
- HERB ROASTED TOMATOES: To see the recipe, tap this link.
- GREENS: If preferred, you can always add greens like Romaine lettuce, Arugula, Mustard Greens, Microgreens, Spinach or Collard Greens to this salad for added flavor + texture.
Nutrition
Calories: 165kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 617mg | Potassium: 273mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6818IU | Vitamin C: 69mg | Calcium: 175mg | Iron: 1mg