Roasted Blackened Cauliflower and Veggie Salad
This vibrant salad combines roasted blackened cauliflower with sweet corn and broccolini, all tossed in a creamy Green Goddess dressing for a delicious and healthy meal.
Servings 6 servings
Calories 250kcal
Ingredients
For the roasted vegetables
- 1 head organic cauliflower, cut into florets
- 2 tbsp extra virgin olive oil for roasting
- 1 tbsp blackened seasoning adds smoky, spicy kick
- 1 tbsp pure maple syrup for a hint of sweetness
- 1 tsp smoked paprika to enhance the smoky flavor
- 2 cups sweet corn kernels can be white or yellow
- 1 bunch broccolini, ends trimmed
- 2-3 tbsp extra virgin olive oil for drizzling
- 1 tsp sea salt to elevate flavors
- 1 tsp black pepper for slight heat
- 2 bunches organic kale, de-stemmed and roughly chopped rich in vitamins
- 2 jalapeños, chopped optional for added spice
- 1 each organic cucumber, peeled and sliced refreshing and crisp
- 1 each Haas avocado, peeled, pitted, and chopped creamy and buttery
For the Homemade Green Goddess Dressing
- 1 cup Greek yogurt creamy and tangy
- 1/2 cup fresh cilantro herby and aromatic
- 1/4 cup fresh chives mild onion flavor
- 1 clove garlic, minced adds depth
- 1 tbsp lemon juice for brightness
- Salt and pepper to taste for seasoning
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup.
- In a large bowl, toss the cauliflower florets with 2 tbsp of olive oil, blackened seasoning, maple syrup, and smoked paprika until well-coated. Spread the seasoned cauliflower on one of the baking sheets.
- In another bowl, combine the sweet corn and broccolini, drizzle them with 2-3 tbsp of olive oil, and season with salt and pepper. Spread this mixture on the second baking sheet.
- Roast both trays in the oven for 20-25 minutes until the vegetables are charred and golden. Once done, let them cool slightly.
Assembly
- In a large bowl, massage the chopped kale with a bit of lemon juice or olive oil to make it tender and flavorful.
- Add the roasted vegetables, cucumber slices, chopped jalapeños, and avocado to the kale.
- Drizzle everything generously with the Green Goddess dressing and toss gently to combine.
- Optional toppings like freshly grated Parmesan cheese or crunchy croutons can elevate the dish further!
Notes
This salad is versatile, can be served as a main or side dish, and is enjoyable both cold or warm. It's perfect for potlucks or family dinners.