Roasted Cauliflower Green Goddess Salad

This Roasted Cauliflower Green Goddess Salad combines crispy, charred cauliflower with fresh greens and vegetables, all tossed in a creamy, herb-packed green goddess dressing. It’s a nutrient-rich, flavor-packed salad perfect as a light main or hearty side.

Why You’ll Love This Recipe

• Roasted cauliflower adds depth and texture
• The Green Goddess dressing is creamy, tangy, and full of herbs
• Packed with fresh veggies for color and nutrition
• Easy to prepare and great for meal prep
• Versatile enough for lunch, dinner, or entertaining

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad

• 1 head cauliflower, cut into florets
• Olive oil
• Salt and pepper
• Smoked paprika or chili powder (optional)
• 1 bunch broccolini or broccoli, trimmed
• 1 cup corn kernels (fresh or frozen)
• 2 cups chopped kale, massaged with lemon juice
• 1 cucumber, diced
• 1 avocado, sliced
• 1 jalapeño, sliced (optional)

For the Green Goddess dressing

• ½ cup mayonnaise or Greek yogurt
• 2 tablespoons lemon juice or white wine vinegar
• 1 garlic clove, minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped tarragon or basil
• Salt and pepper to taste
• Optional: 1 anchovy or 1 teaspoon capers for umami

directions

1. Preheat oven to 425°F. Toss cauliflower florets with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 20–25 minutes until browned and crisp.
2. On a separate sheet, roast broccolini and corn with a bit of oil and salt until slightly charred (about 15–20 minutes).
3. While vegetables roast, massage kale with a drizzle of olive oil or lemon juice until soft.
4. Blend or whisk together all dressing ingredients until smooth. Adjust seasoning to taste.
5. In a large bowl, combine roasted cauliflower, broccolini, corn, kale, cucumber, avocado, and jalapeño.
6. Toss with Green Goddess dressing and serve immediately, or chill until ready to eat.

Servings and timing

• Serves: 4 (main dish) or 6 (side)
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Variations

• Make it vegan by using plant-based mayo or yogurt
• Add grains like quinoa or farro for more substance
• Include grilled chicken, tofu, or shrimp for protein
• Use arugula or spinach instead of kale
• Add toasted seeds or nuts for crunch

storage/reheating

• Store roasted vegetables and dressing separately for up to 3 days
• Reheat roasted cauliflower and broccolini in the oven at 350°F for 5–10 minutes
• Assemble fresh just before serving for best texture

FAQs

1. Why massage kale?

It softens the leaves and makes them more palatable by breaking down tough fibers.

2. Can I use store-bought dressing?

Yes, but homemade Green Goddess dressing gives the freshest flavor.

3. Is this salad vegan?

It can be—use vegan mayo or yogurt and omit anchovy in the dressing.

4. Can I add protein?

Definitely—try grilled chicken, tofu, or hard-boiled eggs.

5. What other veggies can I use?

Roasted sweet potato, carrots, or Brussels sprouts are great alternatives.

6. How spicy is it?

Only mildly spicy—control heat with jalapeño or hot sauce.

7. Can I make the dressing ahead?

Yes, it lasts 4–5 days in the fridge.

8. What herbs work best in the dressing?

Parsley, chives, tarragon, and basil are classic—mix and match as you like.

9. Does this travel well?

Yes—store components separately and assemble when ready to eat.

10. Can I eat this warm?

Absolutely—warm roasted veggies add great contrast to the cool dressing.

Conclusion

The Roasted Cauliflower Green Goddess Salad is a colorful, satisfying dish that’s as nutritious as it is flavorful. With roasted vegetables, creamy dressing, and crisp greens, it’s a crowd-pleasing option for any meal. Make it once, and it’s sure to become a staple in your salad rotation.

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