Roasted Blackened Cauliflower and Veggie Salad
A vibrant salad featuring roasted blackened cauliflower, colorful vegetables, and a creamy homemade Green Goddess dressing, perfect for quick and healthy meals.
Ingredients
For the Salad
- 1 cup Greek yogurt or dairy-free alternative For the dressing
- 2 bunches organic kale, chopped Massaged with lemon juice or olive oil
- 2 cups sweet corn kernels Fresh or thawed from frozen
- 1 cup broccolini, trimmed Can be substituted with asparagus
- 1 large cucumber, sliced For freshness
- 1 medium jalapeño, chopped Adjust amount for spice level
- 1 medium avocado, sliced For healthy fats
- 2 tablespoons extra virgin olive oil For roasting
- 1 tablespoon blackened seasoning For flavor
- 1 tablespoon pure maple syrup For a touch of sweetness
- 1 teaspoon smoked paprika
For the Dressing
- 1/4 cup fresh basil leaves
- 1/4 cup fresh chives
- 2 tablespoons lemon juice For tanginess
- 1 clove garlic, minced
- to taste sea salt and black pepper For seasoning
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, mix the cauliflower florets with 2 tablespoons of olive oil, blackened seasoning, maple syrup, and smoked paprika. Toss until well-coated and spread evenly on one baking sheet.
- On the second baking sheet, toss the sweet corn and broccolini with olive oil, sea salt, and black pepper. Make sure they are well distributed.
Cooking
- Roast both baking sheets in the oven for 20-25 minutes, or until vegetables are charred and golden brown. Allow them to cool slightly.
Assembling the Salad
- Massage the chopped kale with a little lemon juice or olive oil to soften.
- In a large bowl, layer the massaged kale, roasted veggies, cucumber slices, chopped jalapeños, roasted cauliflower, and avocado. Toss gently to combine.
- Drizzle with Homemade Green Goddess Dressing and add optional toppings like grated Parmesan or crispy croutons.
Notes
For more flavor, experiment with seasonal vegetables. Store in an airtight container for up to 3 days. Consider storing the dressing separately to prevent wilting.