Ingredients
For the Salad:
- 1 medium cauliflower, cut into florets π₯¦
- 1 lb baby potatoes, halved π₯
- 2 tbsp olive oil π’οΈ
- Salt and pepper to taste π§
- 1/2 tsp garlic powder πΏ
- Optional: kale or arugula for greens base π₯¬
For the Green Goddess Dressing:
- 1/2 cup Greek yogurt or plant-based yogurt π₯£
- 1/4 cup mayonnaise or vegan mayo π§
- 1/4 cup fresh parsley πΏ
- 1/4 cup fresh basil π±
- 2 tbsp chives or green onions π§
- 1 clove garlic π§
- 1 tbsp lemon juice π
- Salt and pepper to taste π§
Instructions
Preheat oven to 425Β°F (220Β°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 π§βπ³β¨
- Crunch Factor: Add toasted nuts or seeds π°
- Protein Boost: Top with grilled chicken, tofu, or chickpeas ππ±
- Spicy Kick: Sprinkle chili flakes or drizzle hot sauce πΆοΈ
- Cheesy Twist: Add Parmesan or feta crumbles π§