Roasted Blackened Cauliflower and Veggie Salad
A nutritious and vibrant salad featuring charred cauliflower, fresh vegetables, and a zesty dressing that's perfect for any occasion.
Ingredients
Roasted Vegetables
- 1 head organic cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil For roasting cauliflower
- 1 tablespoon blackened seasoning
- 1 tablespoon pure maple syrup
- 1 teaspoon smoked paprika
- 2 cups sweet corn kernels White or yellow
- 1 bunch broccolini, ends trimmed
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Fresh Ingredients
- 2 bunches organic kale, de-stemmed and roughly chopped
- 2 jalapeños, chopped
- 1 organic cucumber, peeled and sliced
- 1 Haas avocado, peeled, pitted, and chopped
Instructions
Preparation
- Preheat your oven to 400°F (205°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.
- Spread the seasoned cauliflower evenly on one baking sheet.
- In another bowl, toss the corn and broccolini with the remaining olive oil, sea salt, and black pepper and transfer this mixture to the second baking sheet.
Cooking
- Roast both trays in the oven for 20-25 minutes, or until the veggies are charred and golden.
- Once roasted, let the veggies cool slightly.
Assembly
- In a large serving bowl, massage the kale with a drop of lemon juice or olive oil.
- Layer the massaged kale with the roasted veggies, cucumber, jalapeños, and avocado.
- Serve drizzled with Green Goddess Dressing and optional garnishes like grated Parmesan or crispy croutons.
Notes
Don't skip massaging the kale; it transforms the texture. Feel free to add different seasonal vegetables or protein for variety.