Roasted Blackened Cauliflower and Veggie Salad
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.
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.
Tried this recipe?Let us know how it was!