Roasted Cauliflower Salad with Avocado and Fresh Herbs Recipe

Introduction

This roasted cauliflower salad is a vibrant, nutritious dish perfect for any season. With a flavorful blend of spices and a creamy avocado dressing, it’s a fresh and satisfying way to enjoy your veggies.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 shallot, quartered
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 4 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 large avocado, pitted
• 1/4 cup (or more) water
• 2 tbsp. red wine vinegar
• Juice of 1 lime
• 1/2 cup packed fresh parsley leaves, divided
• 1 large head of romaine, roughly chopped
• 3 cups packed baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup shaved Parmesan (about 2 oz.)
• 1/4 cup sliced almonds, toasted

Instructions

1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss cauliflower florets, quartered shallot, chili powder, cumin, and 2 tablespoons of olive oil until everything is evenly coated. Season with kosher salt and freshly ground black pepper.
2. Step 2: Roast in the oven until the cauliflower is golden and crisp and the shallots are tender, about 30 to 35 minutes. Remove from oven and let cool slightly, then slice the shallots into rings.
3. Step 3: While the cauliflower roasts, make the dressing. In a blender or food processor, combine the avocado, 1/4 cup water, red wine vinegar, lime juice, 1/4 cup parsley, and the remaining 2 tablespoons olive oil. Blend until smooth. Season with salt and pepper to taste. Add more water, 1 tablespoon at a time, if you prefer a thinner dressing. Refrigerate until ready to use.
4. Step 4: In a large bowl, mix the chopped romaine, baby spinach, and remaining 1/4 cup parsley. Add the roasted cauliflower, sliced shallots, cherry tomatoes, shaved Parmesan, and toasted almonds. Toss gently to combine.
5. Step 5: Drizzle with your desired amount of avocado dressing and toss again to coat the salad evenly. Serve immediately for the best flavor and texture.

Tips & Variations

• Try swapping out parsley for fresh cilantro or basil to change up the flavor profile.
• For extra crunch, add roasted chickpeas or croutons.
• If you prefer a spicier kick, sprinkle a pinch of cayenne pepper into the dressing.
• To make this salad vegan, omit the Parmesan or substitute with a plant-based alternative.

Storage

Store any leftover salad dressing in an airtight container in the refrigerator for up to 1 day. The salad itself is best enjoyed fresh but can be kept in the fridge for up to 1 day if stored separately from the dressing. Re-toss with dressing before serving. The roasted cauliflower may soften after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

The avocado dressing can be made 1 day ahead and refrigerated in an airtight container. For best texture, assemble the salad just before serving.

What can I use instead of shallots?

If you don’t have shallots, you can use red onion or sweet onion in the same quantity. Roasting mellows their sharpness nicely.

Roasted Cauliflower Salad with Avocado and Fresh Herbs Recipe

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5 from 94 reviews

This Roasted Cauliflower Salad features tender, golden-brown cauliflower florets seasoned with chili powder and cumin, paired with a creamy avocado dressing. The combination of fresh romaine, baby spinach, cherry tomatoes, shaved Parmesan, and toasted almonds creates a vibrant and nutritious salad perfect as a light meal or side dish.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Roasted Cauliflower and Shallots

• 1 large head of cauliflower, cut into florets
• 1 shallot, quartered
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 4 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper

Avocado Dressing

• 1 large avocado, pitted
• 1/4 cup (or more) water
• 2 tbsp. red wine vinegar
• Juice of 1 lime
• 1/2 cup packed fresh parsley leaves, divided
• Salt and freshly ground black pepper, to taste

Salad

• 1 large head of romaine, roughly chopped
• 3 cups packed baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup shaved Parmesan (about 2 oz.)
• 1/4 cup sliced almonds, toasted

Instructions

1. Preheat and Prepare Cauliflower: Preheat your oven to 425°F. On a large baking sheet, toss the cauliflower florets and quartered shallots with chili powder, cumin, and 2 tablespoons of olive oil until evenly coated. Season generously with kosher salt and freshly ground black pepper.
2. Roast Cauliflower and Shallots: Bake in the preheated oven for 30 to 35 minutes or until the cauliflower is golden and crisp and the shallots are tender. Once done, remove from the oven and let cool slightly. Slice the shallots into rings.
3. Make Avocado Dressing: While the cauliflower roasts, blend the avocado, water (starting with 1/4 cup), red wine vinegar, lime juice, 1/4 cup of the parsley, and the remaining 2 tablespoons of olive oil in a blender or food processor until smooth. Season the dressing with salt and pepper. If the dressing is too thick, add additional water, 1 tablespoon at a time, until desired consistency is reached. Refrigerate until ready to use.
4. Assemble the Salad: In a large bowl, combine the chopped romaine, baby spinach, and the remaining 1/4 cup of parsley. Add the roasted cauliflower, shallot rings, halved cherry tomatoes, shaved Parmesan, and toasted almonds. Toss everything gently to combine.
5. Add Dressing and Serve: Drizzle the desired amount of avocado dressing over the salad and toss again to coat evenly. Serve immediately or chill briefly before serving.
6. Make Ahead Tip: The avocado dressing can be prepared up to one day in advance. Store it in an airtight container and keep refrigerated to maintain freshness.

Notes

• Use fresh spices for the best flavor; chili powder and cumin add warmth and depth to the roasted cauliflower.
• Adjust the water in the dressing to reach your preferred consistency.
• To toast almonds, place sliced almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
• If desired, substitute Parmesan cheese with a vegan alternative to make the salad vegan-friendly.
• Salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.

Keywords: roasted cauliflower, avocado dressing, healthy salad, vegetarian salad, gluten free salad, easy dinner, roasted vegetables