Ingredients
For the Salad:
- 1 medium cauliflower, cut into florets 🥦
- 1 lb baby potatoes, halved 🥔
- 2 tbsp olive oil 🛢️
- Salt and pepper to taste 🧂
- 1/2 tsp garlic powder 🌿
- Optional: kale or arugula for greens base 🥬
For the Green Goddess Dressing:
- 1/2 cup Greek yogurt or plant-based yogurt 🥣
- 1/4 cup mayonnaise or vegan mayo 🧄
- 1/4 cup fresh parsley 🌿
- 1/4 cup fresh basil 🌱
- 2 tbsp chives or green onions 🧅
- 1 clove garlic 🧄
- 1 tbsp lemon juice 🍋
- Salt and pepper to taste 🧂
Instructions
Preheat oven to 425°F (220°C). Toss cauliflower and potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
In a blender or food processor, combine all dressing ingredients and blend until smooth. Taste and adjust seasoning.
In a large bowl, combine roasted cauliflower and potatoes with greens (if using). Drizzle generously with Green Goddess dressing and toss to coat.
Garnish with extra herbs or a squeeze of lemon. Serve warm or at room temperature.
Notes
Fun Add-Ons & Variations 🧑🍳✨
- Crunch Factor: Add toasted nuts or seeds 🌰
- Protein Boost: Top with grilled chicken, tofu, or chickpeas 🍗🌱
- Spicy Kick: Sprinkle chili flakes or drizzle hot sauce 🌶️
- Cheesy Twist: Add Parmesan or feta crumbles 🧀