Print

Roasted Cauliflower Salad with Avocado and Fresh Herbs Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/roasted-cauliflower-salad-with-avocado-and-fresh-herbs-recipe/