– **Title**: Roasted Cauliflower Green Goddess Salad
– **Ingredients**:
– 1 medium head of cauliflower, cut into florets
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups mixed greens (such as arugula, spinach, or kale)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1 avocado, sliced
– 1/4 cup pumpkin seeds or sunflower seeds
– Fresh herbs for garnish (like parsley or chives)
– **Green Goddess Dressing**:
– 1/2 cup Greek yogurt or sour cream
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– 2 tablespoons fresh chives, chopped
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon fresh tarragon, chopped (or basil)
– 1 garlic clove, minced
– Salt and pepper to taste
– Water to thin (optional)
– **Instructions**:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated.
3. Spread the cauliflower on a baking sheet in a single layer. Roast for about 25-30 minutes, or until golden brown and tender, stirring halfway through.
4. While the cauliflower is roasting, prepare the Green Goddess dressing. In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, chives, parsley, tarragon, garlic, salt, and pepper. If the dressing is too thick, add a little water to reach your desired consistency.
5. Once the cauliflower is done, let it cool slightly.
6. In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, and avocado. Add the roasted cauliflower and pumpkin seeds.
7. Drizzle the Green Goddess dressing over the salad and toss gently to combine.
8. Garnish with additional fresh herbs if desired, and serve immediately. Enjoy!
Key Ingredients & Substitutions
Cauliflower: This veggie is the star of the salad. If you can’t find cauliflower, try using broccoli or even Brussels sprouts for a similar roasting effect. Just chop them into florets!
Kale: I love using kale for its sturdy texture, but spinach or arugula can be great alternatives. They’ll bring a slightly different flavor and tenderness.
Fresh Herbs: You can use any combination of herbs you enjoy. If you don’t have chives or basil, try cilantro or dill for a fresh twist. Just be mindful of strong flavors.
Tahini or Greek Yogurt: For a nut-free option, stick with Greek yogurt. If you don’t have either, you can blend Silken tofu with lemon and seasoning as a creamy dressing substitute.
How Do I Roast Cauliflower Perfectly?
Roasting can transform cauliflower, making it deliciously caramelized. Here’s how to achieve the best results:
- Preheat your oven well to 425°F (220°C). This helps in getting a nice crispy edge.
- Cut the florets uniformly to ensure even cooking.
- Toss the cauliflower with olive oil, smoked paprika, salt, and pepper. A good coating is key!
- Spread them out in a single layer on the baking sheet. Avoid crowding; this helps them roast, not steam.
- Remember to stir halfway through the cooking time for even browning.
Taking these steps will give you wonderfully roasted cauliflower that adds flavor and texture to your salad!
How to Make Roasted Cauliflower Green Goddess Salad?
Ingredients You’ll Need:
For the Salad:
- 1 medium head of cauliflower, cut into florets
- 4 cups kale, stems removed and torn into bite-sized pieces
- 1 avocado, sliced
- 1 cup corn (fresh or frozen)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Juice of 1 lime
For the Green Goddess Dressing:
- ½ cup fresh herbs (such as parsley, chives, and basil)
- ¼ cup tahini or Greek yogurt
- 2 tablespoons lemon juice
- 1 garlic clove
- 1 to 2 tablespoons water (to thin the dressing, if needed)
How Much Time Will You Need?
This delicious salad will take you about 15 minutes to prepare and 30 minutes for roasting and cooking. So, in total, you’ll need around 45 minutes before you can dig into this vibrant and healthy dish. Perfect for a filling lunch or a refreshing side at dinner!
Step-by-Step Instructions:
1. Preheat and Prepare the Cauliflower:
Begin by turning your oven up to 425°F (220°C) so it’s nice and hot. While it’s heating, toss the cauliflower florets in a bowl with 1 tablespoon of olive oil, smoked paprika, and a sprinkle of salt and pepper. Make sure the cauliflower is well-coated, then lay them out on a baking sheet in a single layer.
2. Roast the Cauliflower:
Once the oven is ready, pop the baking sheet with the cauliflower inside and roast for about 25-30 minutes, or until they are golden brown and tender. Give them a stir halfway through so they cook evenly! This will bring out their nutty flavor.
3. Sauté the Corn:
While the cauliflower is roasting, grab a skillet and heat it over medium heat. Add the remaining tablespoon of olive oil, then toss in the corn. Sauté it for around 5-7 minutes until it gets a nice char. Don’t forget to season it with salt and pepper to enhance the flavor!
4. Make the Green Goddess Dressing:
Now, let’s whip up that yummy dressing! In a blender or food processor, combine the fresh herbs, tahini (or Greek yogurt), lemon juice, lime juice, garlic, and a pinch of salt. Blend it all until smooth. If it’s too thick, just add a bit of water, one tablespoon at a time, until it’s just right for drizzling.
5. Combine the Salad:
In a large bowl, mix together the roasted cauliflower, sautéed corn, and the torn kale. Drizzle a generous amount of the Green Goddess dressing over the top and gently toss everything together so it gets evenly coated.
6. Add the Finishing Touches:
Last but not least, top the salad with the sliced avocado and sprinkle over any extra herbs you may have. You can serve it right away or let it chill in the fridge for 15-30 minutes to let all those flavors mingle together deliciously.
Enjoy your vibrant and nutritious Roasted Cauliflower Green Goddess Salad!
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, you can use frozen cauliflower! Just make sure to thaw it completely and drain any excess moisture before roasting to avoid a soggy salad. You may want to reduce the roasting time slightly, so keep an eye on it.
What Can I Substitute for Tahini?
If you don’t have tahini on hand, Greek yogurt is a great substitute for a creamy texture. Alternatively, you can use sunflower seed butter or peanut butter for a different flavor. Adjust the seasonings as needed to complement the substitution!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The dressing may cause the kale to wilt, so consider storing the dressing separately and dressing the salad just before serving.
Can I Prepare the Dressing Ahead of Time?
Absolutely! The dressing can be made up to 2-3 days in advance. Just store it in an airtight container in the fridge. If it thickens, simply add a bit of water or lemon juice and give it a good stir before using.
