Name: Roasted Blackened Cauliflower and Veggie Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Healthy
Ingredients: 1 head organic cauliflower, cut into florets; 2 Tbsps extra virgin olive oil (for cauliflower); 1 tbsp blackened seasoning; 1 tbsp pure maple syrup; 1 tsp smoked paprika; 2 cups sweet corn kernels (white or yellow); 1 bunch broccolini, ends trimmed; 2-3 Tbsps extra virgin olive oil (for veggies); 1 tsp sea salt; 1 tsp black pepper; 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; Homemade Green Goddess Dressing

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Roasted Blackened Cauliflower and Veggie Salad

Roasted Blackened Cauliflower and Veggie Salad is a delightful dish that brings together a symphony of vibrant colors and flavors. Imagine tender cauliflower florets, perfectly spiced and roasted to achieve a crispy delight, mingling with sweet corn and broccolini, creating a medley that is as good for the eyes as it is for the palate. Each bite offers a tantalizing experience with the smokiness of blackened seasoning, the crunch of fresh vegetables, and the creaminess of avocado, making it a truly sumptuous salad. This recipe is worth making because it not only embodies health and taste but also brings comfort to your table, perfect for casual family meals or gatherings with friends.

Why You’ll Love This Recipe

This Roasted Blackened Cauliflower and Veggie Salad has a plethora of benefits that make it a go-to in any kitchen. The recipe features easy prep, ensuring that even the busiest home cooks can whip it up in no time. It’s family-friendly, as kids and adults alike will enjoy the flavorful, colorful veggies. Utilizing both quick techniques and traditional roasting methods spotlight this recipe’s versatility. With minimal ingredients that maximize flavor, this dish proves that healthy eating doesn’t have to be complicated or time-consuming.

Ingredients for Roasted Blackened Cauliflower and Veggie Salad

1 head organic cauliflower, cut into florets
2 Tbsps extra virgin olive oil (for cauliflower)
1 tbsp blackened seasoning
1 tbsp pure maple syrup
1 tsp smoked paprika
2 cups sweet corn kernels (white or yellow)
1 bunch broccolini, ends trimmed
2-3 Tbsps extra virgin olive oil (for veggies)
1 tsp sea salt
1 tsp black pepper
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
Homemade Green Goddess Dressing (see recipe)

Step-by-Step Directions

To start making Roasted Blackened Cauliflower and Veggie Salad, preheat your oven to 400°F. Prepare your baking sheets by lining two with parchment paper, which will help prevent sticking and make cleanup much easier. For the blackened cauliflower, place the cauliflower florets in a large mixing bowl. Drizzle in the extra virgin olive oil and add in the blackened seasoning, maple syrup, and smoked paprika. Toss until the florets are evenly coated with this aromatic mixture. Spread them onto one of the lined baking sheets.

Next, focus on your roasted veggies. In another bowl, toss the sweet corn and trimmed broccolini with a couple of tablespoons of olive oil, sea salt, and black pepper. Pour these veggies onto the second baking sheet. Roast both trays in the oven for about 20 to 25 minutes, or until the vegetables are beautifully charred and golden. Once cooked, allow them to cool slightly before moving to the next steps.

While the roasted veggies cool, prepare the kale. For the best texture, massage the kale with a bit of lemon juice or olive oil. This process will soften it and enhance its flavor. Finally, it’s time to assemble your gorgeous salad. In a large serving bowl, layer the massaged kale, roasted veggies, sliced cucumber, chopped jalapeños, blackened cauliflower, and avocado. Don’t forget to drizzle on some of that refreshing Green Goddess Dressing before serving. If desired, top with grated Parmesan or croutons for added texture and bite.

Tips & Tricks

For an elevated flavor experience, consider adding freshly chopped herbs such as cilantro or parsley to your salad right before serving. Pine nuts or sunflower seeds can also add a delightful crunch and nutrition. If you’re looking for a bit of a kick, roasting the jalapeños with the other veggies will deepen their flavor while keeping your salad fresh and spicy. To keep your salad from wilting, only add the dressing right before serving or let each guest dress their portion according to their taste.

Serving Suggestions & Pairings

This Roasted Blackened Cauliflower and Veggie Salad can stand alone as a hearty main dish or serve as a vibrant side salad. Pair it with grilled chicken or fish for a delightful contrast in flavors and textures. For a simple but elegant presentation, serve it in a large, shallow bowl, garnished with additional fresh herbs, a drizzle of olive oil, or a sprinkle of your favorite nuts. Enjoy it alongside a refreshing glass of lemonade or iced tea for a truly satisfying meal.

Nutritional Information

When you indulge in this Roasted Blackened Cauliflower and Veggie Salad, you’re not just enjoying a delicious meal; you’re also nourishing your body. This salad is packed with vitamins, antioxidants, and healthy fats from the avocado. While specific nutritional values can vary, expect a low-calorie count thanks to the abundance of veggies, which are high in fiber and essential nutrients. It’s a guilt-free dish that will satisfy your cravings without compromising your wellness goals.

Storing Tips & Variations for Roasted Blackened Cauliflower and Veggie Salad

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To maintain freshness, consider storing the dressing separately and adding it just before serving. For variations, you can substitute different veggies based on what’s in season or what you have available. Try adding roasted sweet potatoes, chickpeas for extra protein, or your favorite seasonal greens instead of kale. For a meal prep-friendly option, this salad can be portioned out in advance for a grab-and-go lunch or dinner.

Conclusion for Roasted Blackened Cauliflower and Veggie Salad

Don’t wait to make this vibrant and filling Roasted Blackened Cauliflower and Veggie Salad! With its beautifully charred vegetables and zesty green dressing, this dish is a must-try for anyone looking to brighten up their meals with fresh, wholesome ingredients. It’s the perfect way to enjoy a medley of flavors and textures that will leave you feeling satisfied and nourished. Try it today, and experience the delightful blend of health and taste!

FAQs

Can I use other vegetables in this salad?
Absolutely! Feel free to add any seasonal or preferred vegetables you have on hand, such as bell peppers, zucchini, or asparagus.
How can I make this salad vegan?
This recipe is already vegan-friendly! Just ensure that the Green Goddess Dressing you use is free of dairy.
Can I prepare the dressing in advance?
Yes, you can! The Green Goddess Dressing can be made a few days ahead and stored in an airtight container in the refrigerator.
Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free, making it a suitable option for those with gluten sensitivities.
How do I ensure my kale is tender and not chewy?
Massaging the kale with olive oil or lemon juice will help break down its fibrous texture, resulting in a more enjoyable bite.

Roasted Blackened Cauliflower and Veggie Salad

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Author: eliana-quinn
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A vibrant and flavorful salad featuring roasted blackened cauliflower, fresh vegetables, and creamy avocado, making it a satisfying and healthy meal.

Instructions

Preheat your oven to 400°F.
Prepare your baking sheets by lining two with parchment paper.
Place the cauliflower florets in a mixing bowl, drizzle with olive oil, and add blackened seasoning, maple syrup, and smoked paprika.
Toss until the florets are coated, then spread onto one lined baking sheet.
Toss the sweet corn and broccolini with olive oil, sea salt, and black pepper in another bowl.
Pour these onto the second baking sheet.
Roast both trays in the oven for 20 to 25 minutes, until charred and golden.
Allow them to cool slightly.
Massage the kale with a bit of lemon juice or olive oil.
Assemble the salad with layers of kale, roasted veggies, cucumber, jalapeños, cauliflower, and avocado.
Drizzle with Green Goddess Dressing before serving.