Ingredients
For the Roasted Cauliflower:
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional, for heat)
For the Salad Base:
- 4 cups chopped kale (or mixed greens)
- 1 large avocado, sliced
- ½ cup crispy bacon or coconut bacon (for a vegan version)
- ¼ cup chopped fresh cilantro or parsley
- ¼ cup toasted nuts (almonds, pecans, or walnuts)
- Juice of ½ a lemon (to soften the kale)
For the Green Goddess Dressing:
- ½ cup Greek yogurt (or plant-based yogurt for a vegan version)
- ½ ripe avocado
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 small garlic clove
- ½ cup fresh herbs (parsley, cilantro, basil, or a mix)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 tablespoons water (to thin, if needed)
Instructions
Step 1: Roast the Cauliflower
- Preheat oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, pepper, garlic powder, smoked paprika, and red pepper flakes.
- Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
Step 2: Prepare the Green Goddess Dressing
- In a blender or food processor, combine:
- Greek yogurt (or plant-based alternative)
- Avocado
- Olive oil
- Lemon juice & apple cider vinegar
- Garlic, Dijon mustard, and honey
- Fresh herbs (parsley, cilantro, or basil)
- Salt & black pepper
- Blend until smooth. Add water as needed to reach your desired consistency.
- Taste and adjust seasoning as needed.
Step 3: Massage the Kale
- Place the chopped kale in a large bowl.
- Squeeze the juice of ½ a lemon over the kale.
- Using your hands, massage the kale for 1-2 minutes to break down its tough texture and make it softer and easier to eat.
Step 4: Assemble the Salad
- Add the massaged kale to a large salad bowl.
- Top with roasted cauliflower, sliced avocado, crispy bacon (or coconut bacon), fresh cilantro, and toasted nuts.
- Drizzle generously with green goddess dressing.
- Toss gently and serve immediately!
Notes
Tips for the Best Roasted Cauliflower Salad
✔ Roast the Cauliflower Until Crispy – Don’t overcrowd the pan for even crispiness.
✔ Massage the Kale – This makes it tender and more enjoyable to eat.
✔ Make the Dressing in Advance – It gets better as it sits, so prep ahead!
✔ Customize Your Toppings – Try feta, goat cheese, or even roasted chickpeas.
✔ Keep It Fresh – Add the dressing just before serving to prevent sogginess.