Roasted Blackened Cauliflower and Veggie Salad
A vibrant, nutrient-packed salad featuring roasted blackened cauliflower, fresh veggies, and creamy dressing that tantalizes your taste buds.
Ingredients
For the Roasted Vegetables
- 1 head organic cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil
- 1 tablespoon blackened seasoning Can substitute with homemade blend
- 1 tablespoon pure maple syrup
- 1 teaspoon smoked paprika
- 2 cups sweet corn kernels White or yellow
- 1 bunch broccolini, ends trimmed
- 2-3 tablespoons extra virgin olive oil For broccolini and corn
- 1 teaspoon sea salt
- 1 teaspoon black pepper
For the Salad
- 2 bunches organic kale, de-stemmed and roughly chopped
- 2 jalapeños, chopped Adjust based on desired spice level
- Homemade Green Goddess Dressing (see recipe)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine cauliflower florets with 2 tablespoons of olive oil, blackened seasoning, maple syrup, and smoked paprika. Toss to coat.
- Spread the cauliflower in a single layer on one baking sheet.
- On the second baking sheet, toss sweet corn and broccolini with 2-3 tablespoons of olive oil, sea salt, and black pepper. Spread evenly.
- Roast both trays in the oven for 20-25 minutes until the veggies are charred and golden brown.
Assembly
- While the veggies roast, massage the kale with a squeeze of lemon juice or a drizzle of olive oil until tender.
- Once the roasted vegetables cool slightly, layer the massaged kale with the roasted cauliflower, corn, broccolini, cucumber, jalapeños, and avocado.
- Serve drizzled with your homemade Green Goddess Dressing.
Notes
For an extra layer of flavor, add roasted nuts or seeds on top. Leftovers can be used in wraps or grain bowls.