Description
This Roasted Cauliflower Green Goddess Salad is a vibrant, nutrient-packed dish featuring blackened roasted cauliflower, sweet corn, broccolini, and fresh kale tossed with a zesty homemade Green Goddess dressing. Perfect as a hearty lunch or a colorful side, this salad balances smoky, sweet, and tangy flavors with creamy avocado and a touch of heat from jalapeños.
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 or 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 to prepare for roasting.
- Make Blackened Cauliflower: In a large bowl, combine cauliflower florets, olive oil, blackened seasoning, smoked paprika, and maple syrup. Toss well to evenly coat the cauliflower. Spread the cauliflower on one of the prepared baking sheets.
- Prepare Roasted Veggies: On the second baking sheet, add the corn kernels and broccolini. Drizzle with olive oil and season with sea salt and black pepper, ensuring everything is evenly coated.
- Roast Vegetables: Place both baking sheets in the preheated oven. Roast for 20-25 minutes, or until the cauliflower and vegetables are charred at the edges and golden brown. Remove from oven and let cool slightly.
- Prepare Dressing: Prepare your homemade Green Goddess Dressing according to your preferred recipe or the referenced recipe in the article.
- Chop and Massage Kale: Remove stems from kale leaves and roughly chop. Place kale in a large bowl, drizzle with 1-2 teaspoons of lemon juice or olive oil, and gently massage the leaves with clean hands for 2-3 minutes until softened and flavor-infused.
- Assemble Salad: In a large salad bowl, combine the massaged kale, roasted corn, roasted broccolini, sliced cucumber, chopped jalapeños, roasted blackened cauliflower, and chopped avocado.
- Serve: Divide salad into serving bowls, drizzle generously with Green Goddess dressing, and top with optional garnishes such as grated parmesan or croutons if desired. Enjoy immediately.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the shortest shelf life ingredient to ensure freshness.
- Make Ahead: Roasted cauliflower, corn, broccolini, and chopped veggies can be prepared up to 2 days ahead and refrigerated separately. Dressing can also be made in advance and stored chilled. Kale is best chopped up to 30 minutes before serving.
- Optional Additions: Feel free to add other greens like Romaine lettuce, Arugula, Mustard Greens, Microgreens, Spinach, or Collard Greens for added flavor and texture.
- Herb Roasted Tomatoes: For a delicious addition, consider adding herb roasted tomatoes—refer to the provided recipe link in the original post.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
