Description
Green goddess roasted cauliflower salad brings Mediterranean flavors to your table. Crisp vegetables, tangy herbs, and caramelized cauliflower create a refreshing dish you’ll crave all season long.
Ingredients
Scale
Roasted Cauliflower
- 1 head organic cauliflower, cut into florets
- 2 tablespoons (30 milliliters) extra virgin olive oil
- 1 tablespoon (15 milliliters) blackened seasoning
- 1 tablespoon (15 milliliters) pure maple syrup
- 1 teaspoon (5 milliliters) smoked paprika
Roasted Vegetables
- 2 cups (480 milliliters) sweet corn kernels
- 1 bunch broccolini, ends trimmed
- 2–3 tablespoons (30–45 milliliters) extra virgin olive oil
- 1 teaspoon (5 milliliters) sea salt
- 1 teaspoon (5 milliliters) black pepper
Fresh Salad Components
- 2 bunches organic kale, de-stemmed and roughly chopped
- 2 jalapenos, chopped
- 1 organic cucumber, peeled and sliced
- 1 Haas avocado, peeled, pitted, and chopped
Dressing
- 1 batch Homemade Green Goddess Dressing
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper to ensure even roasting and easy cleanup.
- Toss cauliflower florets with olive oil, blackened seasoning, smoked paprika, and maple syrup, ensuring each piece is evenly coated with the aromatic spice blend.
- Spread seasoned cauliflower on one baking sheet in a single layer to promote proper caramelization and prevent steaming.
- Arrange corn and broccolini on the second baking sheet, lightly coating them with olive oil, salt, and pepper for enhanced flavor.
- Roast both baking sheets simultaneously for 20-25 minutes, rotating halfway through to achieve a uniform golden-brown char on the vegetables.
- Remove from oven and allow vegetables to cool slightly, which helps maintain their crisp texture and prevents wilting.
- While vegetables are roasting, prepare kale by massaging chopped leaves with lemon juice or olive oil for 2-3 minutes to tenderize and soften the leaves.
- Compose the salad by creating a vibrant base layer of massaged kale in a serving bowl.
- Artfully arrange the roasted cauliflower, corn, and broccolini over the kale.
- Garnish with fresh cucumber, sliced jalapenos, and creamy avocado for added texture and complexity.
- Finish by generously drizzling Green Goddess dressing over the salad, ensuring each ingredient is lightly coated with the herbaceous sauce.
Notes
- Customize Roasting Time Adjust cooking duration based on your oven’s unique heating patterns, checking vegetables every 10 minutes to prevent burning while achieving perfect caramelization.
- Enhance Flavor Boost maple syrup with a splash of balsamic vinegar or chili flakes for added depth and complexity in the roasted vegetable medley.
- Make Dietary Adaptations Swap maple syrup for agave nectar to create a vegan-friendly version, ensuring the recipe remains inclusive for different dietary preferences.
- Maximize Nutrient Retention Allow roasted vegetables to cool slightly before serving to lock in nutrients and maintain optimal texture and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg