Embrace the charm of charred veggies with our Charred Delight Salad! Perfectly paired with creamy Green Goddess dressing for that extra zing! Roasted Blackened Cauliflower and Veggie Salad
Ingredients:
For the Roasted Blackened Cauliflower:
1 head organic cauliflower, cut into florets
2 Tbsp extra virgin olive oil
1 Tbsp blackened seasoning
1 Tbsp pure maple syrup
1 tsp smoked paprika
For the Roasted Veggies:
2 cups sweet corn kernels (white or yellow)
1 bunch broccolini, ends trimmed
2-3 Tbsp extra virgin olive oil
1 tsp sea salt
1 tsp black pepper
For the Salad:
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
For the Dressing:
Serve with Homemade Green Goddess Dressing or your favorite bottles version.
Directions:
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Blackened Cauliflower: In a bowl, mix cauliflower florets with olive oil, blackened seasoning, maple syrup, and smoked paprika. Spread on one baking sheet.
Roasted Veggies: On the other sheet, toss corn and broccolini with olive oil, salt, and pepper.
Roast both trays in the oven for 20-25 minutes until veggies are charred and golden. Let cool slightly.
Kale Prep: Massage kale with a little lemon juice or olive oil to soften.
Assemble the Salad: In a large bowl, layer massaged kale, roasted veggies, cucumber, jalapeños, cauliflower, and avocado.
Serve with Green Goddess Dressing and optional toppings like grated Parmesan or croutons.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 4
Roasted Blackened Cauliflower and Veggie Salad
Ingredients
For the Roasted Blackened Cauliflower:
- 1 head organic cauliflower cut into florets
- 2 Tbsp extra virgin olive oil
- 1 Tbsp blackened seasoning
- 1 Tbsp pure maple syrup
- 1 tsp smoked paprika
For the Roasted Veggies:
- 2 cups sweet corn kernels white or yellow
- 1 bunch broccolini ends trimmed
- 2-3 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
For the Salad:
- 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
For the Dressing:
- Serve with Homemade Green Goddess Dressing or your favorite bottles version.
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Blackened Cauliflower: In a bowl, mix cauliflower florets with olive oil, blackened seasoning, maple syrup, and smoked paprika. Spread on one baking sheet.
- Roasted Veggies: On the other sheet, toss corn and broccolini with olive oil, salt, and pepper.
- Roast both trays in the oven for 20-25 minutes until veggies are charred and golden. Let cool slightly.
- Kale Prep: Massage kale with a little lemon juice or olive oil to soften.
- Assemble the Salad: In a large bowl, layer massaged kale, roasted veggies, cucumber, jalapeños, cauliflower, and avocado.
- Serve with Green Goddess Dressing and optional toppings like grated Parmesan or croutons.
